Barefoot Contessa-style Grilled Herb Shrimp and Mango Salsa


  • 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 tsp dry mustard
  • 2 tsp Dijon mustard
  • 2 tsp coarse salt
  • 1/4 tsp freshly ground pepper
  • 1/4 cup olive oil
  • Juice of 1 lemon
  • 2 lbs. jumbo shrimp (16 to 20 per lbs.), peeled and deveined, tails intact
  • Vegetable oil, for grilling
  • Mango Salsa (recipe follows)


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.

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.

Mango Salsa Ingredients:

  • 2 tablespoons olive oil
  • 1 1/2 cups diced yellow onion (2 onions)
  • 2 tsp peeled and minced ginger
  • 1 tsp minced garlic
  • 2 ripe mangos, peeled, pitted, and cut into 1/4-inch pieces
  • 1/3 cup freshly squeezed orange juice
  • 2 tsp packed light-brown sugar
  • 1 tsp coarse salt
  • 1/4 tsp freshly ground pepper
  • 1 to 2 tsp minced fresh jalapeño pepper (1 pepper)
  • 2 tsp finely chopped fresh mint leaves


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. 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 jalape?o. Cook, stirring occasionally, until the orange juice has reduced, 3 to 4 minutes.

Remove from heat, and stir in mint. Serve warm, at room temperature, or chilled.

Makes 2 cups

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