Grilled Herb Shrimp with Mango Salsa Recipe

I just have to share one of my all time favorite recipes with you…Grilled Herb Shrimp with Mango Salsa!  It comes from Food Network superstar, Ina Garten, The Barefoot Contessa’s book, Parties!

I make it as often as I can when mangos are in season, and sometimes without the salsa because I love it so much.  I often suggest it to my clients when they want something special like last week when my favorite client had a special dinner guest…her father!   The meal went over very well with Dad and the other guests.

The recipe from the book:

Grilled Herb Shrimp

Serves 6

3 garlic cloves, minced

1 medium yellow onion, small diced

¼ Cup minced fresh parsley

¼ Cup minced fresh basil

1 teaspoon Dijon mustard

2 teaspoons kosher salt

¼ teaspoon freshly ground black pepper

¼ Cup good olive oil

Juice of 1 lemon

2 pounds jumbo shrimp (16 to 20 per pound), peeled (tails left on) and deveined

1.   Combine the garlic, onion, parsley, basil, mustard, salt, pepper, olive oil, and lemon juice.  Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.

2.  Prepare a charcoal grill with hot coals, and brush the grilling rack with oil to prevent the shrimp from sticking.  Skewer the shrimp.  Five or six shrimp on a 12-inch skewer for a diner serving.  Grill the shrimp for 1 ½ minutes on each side.  Serve with Mango Salsa.

Mango Salsa

Makes 2 Cups

2 tablespoons good olive oil

1 ½ Cups diced yellow onion (2 onions)

2 teaspoons peeled, minced fresh ginger

1 ½ teaspoons minced garlic

2 ripe mangos, peeled, seeded, and small diced

1/3 Cup freshly squeezed orange juice

2 teaspoons light brown sugar

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 to 2 teaspoons minced fresh jalapeno pepper, to taste (1 pepper)

2 teaspoons minced fresh mint leaves

1.  Sauté the olive oil, onions, and ginger in a large sauté pan over medium-low heat for 10 minutes, or until the onions are translucent.  Add the garlic and cook for 1 more minute.  Add the mangos; reduce the heat to low and cook for 10 minutes.  Add the orange juice, brown sugar, salt, black pepper, and jalapenos; cook for 10 more minutes, or until the orange juice is reduced, stirring occasionally.

2.  Remove from the heat and add the mint.  Serve warm, at room temperature, or chilled.

Notes:  I usually don’t like to marinate anything more than an hour or two, but this shrimp is one of those things that really does get better with more marinating time.  I try to give it at least four hours and have done it once overnight because of a timing issue.  I have not tried it marinated for 2 days as the recipe says is okay.  Try it a couple of different ways to see how you prefer it.

I don’t usually grill it outdoors but on my stovetop in a grill pan or on a griddle.

For the salsa I only use half the amount of onion suggested.  I love onion but in this case I feel it’s a better ratio.  But that’s just me.

I always follow new recipes pretty much to the letter, and then tweak them to my taste the next time.  That’s the great part about cooking being a culinary art!