Barefoot Contessa Grilled Herb
Shrimp and Mango Salsa

Ina Garten, owner of the Barefoot Contessa specialty-food store in East Hampton, shares her recipe for grilled shrimp served with a spicy mango salsa.

Yield: 6 servings; 2 cups salsa total

Ingredients

Shrimp

• 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

• 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 jalapeno pepper (1 pepper)
• 2 teaspoons finely chopped fresh mint leaves

Instructions

Shrimp

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.
3. Grill the shrimp on each side, until opaque and lightly charred, about 1 1/2 minutes. Serve with Mango Salsa.

Mango Salsa

1. Heat olive oil in a large sauté pan over medium-low heat. Add onions and ginger, and sauté until onions are translucent, about 10 minutes.
2. Add the garlic, and cook, 1 minute more. Add the mangos; reduce heat to low, and cook for 10 more minutes.
3. Add orange juice, brown sugar, salt, pepper, and jalapeno. Cook, stirring occasionally, until the orange juice has reduced, 3 to 4 minutes.
4. Remove from heat, and stir in mint. Serve warm, at room temperature, or chilled.