Grilled Herb Shrimp with Mango Salsa

May 27th, 2010


It is Barefoot Blogger Thursday once again and this is a special one for me because it was my turn to pick the recipe from one of Ina Garten’s wonderful cookbooks. It did not take me long to make my selection. With the Memorial Day holiday just around the corner, it seemed appropriate to pick a grilling recipe. Grilled herb shrimp is just perfect. It can be found in Barefoot Contessa Parties! If you are planning on cooking burgers or steaks on the grill, the shrimp would make a great appetizer to cook before the rest of the meat goes on the barbie. Just add fewer shrimp per skewer. But it also makes a great meal on it’s own. It is easy and quick. The shrimp have a citrusy flavor from the lemon juice and the mustard and herbs add alot of flavor. Served with the mango salsa it is even better. The salsa has a sweet undertone with just a hint of a kick from the jalapeno pepper. I can think of no better way to celebrate the beginning of summer. Check out what the other Barefoot Bloggers did with this recipe. This is one of Ina’s “What’s not to love about that.” recipes.

GRILLED HERB SHRIMP

3 garlic cloves, minced
1 medium yellow onion, small-diced
1/4 cup minced fresh parsley
1/4 cup minced fresh basil
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup good olive oil
Juice of 1 lemon
2 pounds jumbo shrimp (16 to 20 per pound), peeled (tails left on) and deveined

Mango Salsa (recipe follows)

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.

Prepare a charcoal grill with hot coals, brush the grilling rack with oil to prevent the shrimp from sticking. Skewer the shrimp. (I soaked the skewers in cold water for a few hours.) Ina used 5 to 6 shrimp on a 12-inch skewer for a dinner serving. Grill the shrimp for 1 1/2 minutes on each side. Serve with the Mango Salsa. This can also be done on a gas grill.

MANGO SALSA

2 tablespoons good olive oil
1 1/2 cups diced yellow onion (2 onions)
2 teaspoons peeled, minced fresh ginger
1 1/2 teaspoons minced garlic
2 ripe mangos, peeled, seeded, and small-diced
1/3 cup freshly squeezed orange juice
2 teaspoons light brown sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 to 2 teaspoons minced fresh jalapeno pepper, to taste
2 teaspoons minced fresh 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 transluscent. Add the garlic and cook for 1 more minute. Add the mangos; 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 the heat and add the mint. Serve warm, at room temperature, or chilled.


Here is a brief garden update. My first tomato looks wonderful. I can hardly wait for the tomato bounty.

As fast as squash grows, I expect to be making a squash casserole by next week.

24 responses to “Grilled Herb Shrimp with Mango Salsa”

  1. You can never go wrong with a Barefoot Contessa recipe, I just love everything about her. Great choice and perfect for weekend BBQ’s:D

  2. LDH says:

    I loved the shrimp and can just imagine how much more with the Mango Salsa! Good pick, Penny!

  3. they are beauties… had planned to do a garden myself this year, but life on hold…

    The shrimp is terrific, love doing shrimp skewers on the grill. great post

  4. Susan says:

    Great idea for shrimp and mango salsa is often served at our house. My squasah is just about the same size as yours and also the tomatoes. How fun!!!

  5. I’ve always wanted to make this Barefoot recipe. Glad you picked it to test it for us. It’s nice to know it can be served hot, room temperature and chilled. We just started our tomatoes so you’re way ahead of me. Have a wonderful Memorial day Penny.
    Sam

  6. Bella says:

    What a great recipe for the holiday weekend! I love her recipes. It looks divine. I found my first tomato of the season yesterday – it’s just a tiny thing, but I’m so excited. 🙂 Have a great Memorial Day!

  7. Kate says:

    This was such a good recipe. I had made it before but had forgotten about it…sad…glad I found it again. I had made a notation in the book about how good it was. I have flagged the recipe this time!

    The shrimp look lovely on the skewers!

  8. That recipe looks very tasty! I might have to try that this weekend!

    Did you buy squash plants or plant them from seed? Yours is MUCH larger than mine. I started mine from seeds.
    Hugs,
    Penny

  9. Toni says:

    I’ve grilled shrimp many times, but the addition of mango salsa sounds terrific! Thanks for this – I’ll be barbecuing this weekend.

  10. I’m so thrilled that your garden is showing fruits of labor already!

    This looks like a great recipe to make over the Memorial Day weekend. I really like the addition of the mango salsa with the lemony shrimp.

  11. Karen says:

    I could make a meal just of these shrimp! The lettuce, spinach and onions are just coming up for us. It’s so much fun to watch the garden grow – and even more fun to get in there and get the goods 🙂

  12. One can never go wrong with Ina’s recipes. They are always so good. This one looks very tasty. I want to give it a try. Thanks for sharing. Your garden is coming along nicely. I bought fresh yellow squash and zucchini at the farmer’s market last weekend. Love those fresh veggies. Have a great weekend. Love & blessings from NC!

  13. booksncooks says:

    Great choice! Wish I had seen the note about the mango salsa in time. I’ll just have to make the shrimp again 🙂

  14. kimberly says:

    Excellent choice, Penny! Really enjoyed this one.

  15. Todd M says:

    It was a great recipe – and the salsa looks good too. Maybe I will have to try that combo when I have some company over that might eat it. Jealous on the garden too – I don’t have quite enough sun for a good garden but have been contemplating a container garden.

  16. That looks great. What do you recommend I do since I don’t have a grill? I would love to make this over the weekend! 😉

  17. The salsa sounds like a great side to go with the prawns. I’ll have to give it a go when mangos are in season here. In a couple of days it will be the beginning of winter.

  18. Pam says:

    It looks delicious! I will be buying some shrimp after reading this. I love summer too even though it seems like we get little of it some summers. Happy gardening and weekend to you!

  19. katiez says:

    Your garden looks lovely! I had hopes for mine, with a few hot days last week, but we’re back to cool rain… I hope it all survives before it mildews.
    Your lake is so pretty. We lived on a lake in MN and I remember those calm, early mornings.

  20. Haden News says:

    What a great choice! We loved the Grilled Herb Shrimp! They are also good the next day — cold!

  21. I got me my mangos, I got me my shrimp, I got me my skewers! I’ll send you the pics! Can’t wait to make this!

  22. Me! says:

    This was a great pick. Thanks for the choice!

  23. This comment has been removed by the author.

  24. Hi Penny! The shrimp came out just beautiful and so delicious. They took about three minutes on each side in the broiler.

    As for the mango salsa, I had less success. I overdid the onions and probably could have used a little more mango – one of my mangos fell apart on me and I was foolish enough to not get a backup. As a result, I got more onion and spicy out of it than I did sweet, and it came out very brown and dark HOWEVER it still went well with the shrimp, so overall a great success!

    I will definitely make this again this summer and try some different portions with the salsa, but it was awesome AND made for some great pics. I’ll put the post up this week. Thanks for sharing the recipe, and happy Sunday to you!

Leave a Reply

Your email address will not be published.

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.