Directions
Grilled Herb Shrimp and Mango Salsa, This is an extra special dish I love to make this for my family, or when company comes over–its very impressive , This was delicious We loved the sweetness of the mango with the shrimp I only wish I would have had bigger shrimp- all I had were the 32/lb count which are called large! Didn’t change a thing except to half the recipe Thanks 🙂 , This is an extra special dish I love to make this for my family, or when company comes over–its very impressive
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Steps
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1
Done
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In a Medium Bowl, Combine Garlic, Onion, Parsley, Basil, Mustards, Salt, Pepper, Olive Oil, and Lemon Juice. Add the Shrimp, and Marinate For 1 Hour at Room Temperature, or Cover and Refrigerate For Up to 2 Days. |
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2
Done
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Heat a Grill or a Grill Pan Over Medium-High Heat. Brush the Rack or Pan With Vegetable Oil to Prevent the Shrimp from Sticking. Skewer 5 to 6 Shrimp on a 12-Inch Skewer For a Dinner Serving. Grill the Shrimp on Each Side, Until Opaque and Lightly Charred, About 1 1/2 Minutes. Serve With Mango Salsa. |
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3
Done
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Directions For Mango Salsa: Heat Olive Oil in a Large Saut Pan Over Medium-Low Heat. Add Onions and Ginger, and Saut Until Onions Are Translucent, About 10 Minutes. Add the Garlic, and Cook, 1 Minute More. Add the Mangos; Reduce Heat to Low, and Cook For 10 More Minutes. Add Orange Juice, Brown Sugar, Salt, Pepper, and Jalapeo. Cook, Stirring Occasionally, Until the Orange Juice Has Reduced, 3 to 4 Minutes. |
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4
Done
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Remove from Heat, and Stir in Mint. Serve Warm, at Room Temperature, or Chilled. |
