3 garlic cloves, minced
1 medium yellow onion, small-diced
1/4 cup minced fresh parsley
1/4 cup minced fresh basil
1 tsp dry mustard
2 tsp dijon mustard
2 tsp kosher salt
1/4 ground black pepper
1/4 cup olive oil
Juice of 1 lemon
2 pounds jumbo shrimp, peeled and deveined
Combine the garlic, onion, parsley, basil, mustards, 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.
Heat up grill and brush grill rack with oil to prevent shrimp from sticking. Skewer the shrimp, 5-6 on a 12″ skewer. Grill for 1 1/2 minutes per side.
Mango Salsa
Makes 2 cups
2 T olive oil
1 1/2 cups diced yellow onion (2 onions)
2 tsp peeled, minced fresh ginger
1 1/2 tsp minced garlic
2 ripe mangoes, peeled, seeded, and small-diced
1/3 cup orange juice
2 tsp brown sugar
1 tsp kosher salt
1/2 tsp ground black pepper
1-2 tsp minced fresh jalapeno peper
2 tsp minced mint leaves
Saute the olive oil, onions, and ginger in a large saute 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 mangoes; reduce the heat to low and cook for 10 more 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.
Remove from heat and add the mint. Serve warm, or room temp or chilled.