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Categories:
garlic yellow onion parsley fresh basil mustard mustard coarse salt ground pepper olive oil lemon shrimp vegetable oil olive oil yellow onions fresh ginger garlic mangoes freshly squeezed orange juice light brown sugar coarse salt ground pepper pepper mint leaves
Viewed: 76 - Published at: 2 years agoIngredients
- 3 garlic cloves, minced
- 1 medium yellow onion, finely chopped
- 14 cup minced fresh flat-leaf parsley
- 14 cup minced fresh basil
- 1 teaspoon dry mustard
- 2 teaspoons Dijon mustard
- 2 teaspoons coarse salt
- 14 teaspoon fresh ground pepper
- 14 cup olive oil
- 1 lemon, juice of
- 2 lbs large shrimp, peeled and deveined tails intact
- vegetable oil, for grilling
- 2 tablespoons olive oil
- 1 12 cups diced yellow onions (2 onions)
- 2 teaspoons peeled and minced fresh ginger
- 1 teaspoon minced garlic
- 2 ripe mangoes, peeled, pitted, and cut into 1/4-inch pieces
- 13 cup freshly squeezed orange juice
- 2 teaspoons packed light-brown sugar
- 1 teaspoon coarse salt
- 14 teaspoon fresh ground pepper
- 1 -2 teaspoon minced fresh jalapeno pepper (1 pepper)
- 2 teaspoons finely chopped fresh mint leaves
Method
- 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.
- 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.
- Directions for Mango Salsa: Heat olive oil in a large saute pan over medium-low heat.
- Add onions and ginger, and saute 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 jalapeno.
- Cook, stirring occasionally, until the orange juice has reduced, 3 to 4 minutes.
- Remove from heat, and stir in mint.
- Serve warm, at room temperature, or chilled.
