This is one of my kids favorite meals. I have to double it and we NEVER have leftovers!! This recipe sums up why I adore Ina Garten: simple, fresh and amazing!! We just made this camping over the fire and it was soooooooooooo good!! (Not your typical camping fare, huh?)
Grilled Herb Shrimp
3 garlic cloves, minced
1 medium yellow onion, small-diced
¼ cup minced fresh parsley
¼ cup minced fresh basil
1 teaspoon dry mustard
2 teaspoon Dijon mustard
2 teaspoons kosher salt
¼ teaspoon freshly ground pepper
¼ cup good olive oil
Juice of 1 lemon
2 pounds jumbo shrimp (16 to 20 per pound), peeled (tails left on) 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 two days.
* Prepare grill and brush the grilling rack with oil to prevent the shrimp from sticking. Skewer the shrimp and grill for 2-3 minutes on each side, until pink.
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 jalapeño pepper (1 pepper)
2 teaspoons finely chopped fresh mint leaves
*Heat olive oil in a large saute pan over medium-low heat. Add onions and ginger, and saute 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 jalapeno. 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.
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Recipe origin: Barefoot Contessa Parties!