* 3 cloves garlic, minced
* 1 medium yellow onion, finely chopped
* 1/4 cup minced fresh flat-leaf parsley
* 1/4 cup minced fresh basil
* 1 teaspoon dry mustard
* 2 teaspoons Dijon mustard
* 2 teaspoons coarse salt
* 1/4 teaspoon freshly ground pepper
* 1/4 cup olive oil
* Juice of 1 lemon
* 2 pounds jumbo shrimp (16 to 20 per pound), peeled and deveined, tails intact
* Vegetable oil, for grilling
* Mango Salsa
1. 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.
2. 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.
3. Mango Salsa
4. Makes 2 cups
5. 2 tablespoons olive oil
1 1/2 cups diced yellow onion (2 onions)
2 teaspoons peeled and minced ginger
1 teaspoon minced garlic
2 ripe mangos, peeled, pitted, and cut into 1/4-inch pieces
1/3 cup freshly squeezed orange juice
2 teaspoons packed light-brown sugar
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 to 2 teaspoons minced fresh jalapeño pepper (1 pepper)
2 teaspoons finely chopped fresh mint leaves
6. 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.
7. Remove from heat, and stir in mint. Serve warm, at room temperature, or chilled.