Combine the garlic, onion, parsley, basil, mustards, salt, pepper, pepper flakes, olive oil, and lemon juice. (Note: If preparing more than one hour in advance, omit lemon juice until you remove the shrimp from the refrigerator one hour before cooking.)
Add shrimp, toss well and allow them to marinate at room temperature for one hour, or cover and refrigerate for up to 2 days. Soak 4 or 5 12-inch skewers in water for one hour.
Prepare charcoal with hot coals or preheat grill to 400 degrees.
Skewer the shrimp. 5 shrimp on a skewer fit nicely (barely touching) and make a nice dinner serving.
Lay the skewers flat on a sheet pan, dab or brush them with any remaining marinade, and take them to the grill with a small bowl of oil and heat-proof brush. Discard remaining marinade.
Brush the clean grill grates quickly and thoroughly with oil to prevent the shrimp sticking. Lay the skewers diagonally (for the nicest marks, of course) over the heat and close the lid. Exactly 90 seconds later, flip the skewers to the other side and close the lid immediately. 90 seconds later, remove the skewers to a platter and serve.
Consider this – shrimp takes well to most fruits. Citrus, tropical, even melon and strawberry play nice with this grilled skewer. Try pineapple, watermelon, or a mix of citrus segments. Don’t feel like cooking? See below for no-fuss adjustments.
Saute the olive oil, onions, and ginger in a large saute pan over medium-low heat for 10 minutes, or until the onions are translucent. Add the garlic and cook for 1 more minute. Add the mangoes, reduce the heat to low, and cook for 8-10 more minutes. Add the remaining ingredients except fresh herbs and cook 10 more minutes until orange juice is reduced, stirring occasionally.
Pro Tip: Don’t feel like cooking? Chutney is just a cooked salsa... Use this same ingredient list to make fresh Mango Salsa. Just back off on the onion, garlic, and ginger a little, add 2 teaspoons of white wine vinegar and refrigerate until serving. FRESH!
Ingredients
Directions
Combine the garlic, onion, parsley, basil, mustards, salt, pepper, pepper flakes, olive oil, and lemon juice. (Note: If preparing more than one hour in advance, omit lemon juice until you remove the shrimp from the refrigerator one hour before cooking.)
Add shrimp, toss well and allow them to marinate at room temperature for one hour, or cover and refrigerate for up to 2 days. Soak 4 or 5 12-inch skewers in water for one hour.
Prepare charcoal with hot coals or preheat grill to 400 degrees.
Skewer the shrimp. 5 shrimp on a skewer fit nicely (barely touching) and make a nice dinner serving.
Lay the skewers flat on a sheet pan, dab or brush them with any remaining marinade, and take them to the grill with a small bowl of oil and heat-proof brush. Discard remaining marinade.
Brush the clean grill grates quickly and thoroughly with oil to prevent the shrimp sticking. Lay the skewers diagonally (for the nicest marks, of course) over the heat and close the lid. Exactly 90 seconds later, flip the skewers to the other side and close the lid immediately. 90 seconds later, remove the skewers to a platter and serve.
Consider this – shrimp takes well to most fruits. Citrus, tropical, even melon and strawberry play nice with this grilled skewer. Try pineapple, watermelon, or a mix of citrus segments. Don’t feel like cooking? See below for no-fuss adjustments.
Saute the olive oil, onions, and ginger in a large saute pan over medium-low heat for 10 minutes, or until the onions are translucent. Add the garlic and cook for 1 more minute. Add the mangoes, reduce the heat to low, and cook for 8-10 more minutes. Add the remaining ingredients except fresh herbs and cook 10 more minutes until orange juice is reduced, stirring occasionally.
Pro Tip: Don’t feel like cooking? Chutney is just a cooked salsa... Use this same ingredient list to make fresh Mango Salsa. Just back off on the onion, garlic, and ginger a little, add 2 teaspoons of white wine vinegar and refrigerate until serving. FRESH!