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Рецепт Grilled Herb Shrimp And Mango Salsa With Ina
by Global Cookbook

Grilled Herb Shrimp And Mango Salsa With Ina
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Ингредиенты

  • 3 x garlic cloves chopped
  • 1 med yellow onion finely minced
  • 1/4 c. chopped fresh flat-leaf parsley
  • 1/4 c. chopped fresh basil
  • 1 tsp dry mustard
  • 2 tsp Dijon mustard
  • 2 tsp coarse salt
  • 1/4 tsp freshly-grnd black pepper
  • 1/4 c. extra virgin olive oil Juice of 1 lemon
  • 2 lb jumbo shrimp - (16 to 20 per lb) peeled, deveined, tails left intact Vegetable oil for grilling
  • 2 Tbsp. extra virgin olive oil
  • 1 1/2 c. diced yellow onion
  • 2 tsp chopped peeled ginger
  • 1 tsp chopped garlic
  • 2 x ripe mangos peeled, pitted, and cut into 1/4" pcs
  • 1/3 c. freshly-squeezed orange juice
  • 2 tsp light brown sugar - (packed)
  • 1 tsp coarse salt
  • 1/4 tsp freshly-grnd black pepper
  • 1 tsp chopped fresh jalapeno pepper - (to 2)
  • 2 tsp finely-minced fresh mint leaves

Инструкции

  1. In a medium bowl, combine garlic, onion, parsley, basil, mustards, salt, pepper, extra virgin olive oil, and lemon juice. Add in the shrimp, and marinate for 1 hour at room temperature, or possibly cover and chill for up to 2 days.
  2. Make the Mango Salsa: Heat extra virgin olive oil in a large saute/fry pan over medium-low heat. Add in onions and ginger, and saute/fry till onions are translucent/soft, about 10 min. Add in the garlic, and cook, 1 minute more. Add in the mangos; reduce heat to low, and cook for 10 more min. Add in orange juice, brown sugar, salt, pepper, and jalapeno. Cook, stirring occasionally, till the orange juice has reduced, 3 to 4 min. Remove from heat, and stir in mint. Serve hot, at room temperature, or possibly chilled. (Makes 2 c.)
  3. Heat a grill or possibly a grill pan over medium-high heat. Brush the rack or possibly 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, till opaque and lightly charred, about 1 1/2 min. Serve with mango salsa.
  4. This recipe yields 6 servings.