Grilled Herb Shrimp with Mango Salsa and Gazpacho

We went over to John and Christine’s last night for dinner. Being my own worst critic, I am happy with the fare I created.

Here are recipes for a light spring/summer dinner a la the Barefoot Contessa (all can be prepped the night before):

Gazpacho – Serves eight to ten

2 cucumbers, halved and seeded, but not peeled
3 red bell peppers, cored and seeded
5 bright red medium tomatoes (from vine)
2 red onions
6 garlic cloves, minced
1 46-ounce can tomato juice (not from concentrate)
1/2 cup white wine vinegar
1/2 cup good olive oil
1 tablespoon kosher salt
1-1/2 teaspoons freshly ground black pepper
1/2 cup coarsely chopped cilantro

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food-processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over process! Place each vegetable, after it is chopped, into a large bowl and add the garlic, tomato juice, vinegar, olive oil, cilantro, salt and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop. I let mine sit for 24 hours.

Mango Salsa – Makes two cups

2 tablespoons good olive oil
1 1/2 cups diced yellow onion (2 onions)
3 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 jalapeño pepper, to taste (1 pepper)
2 teaspoons minced fresh mint leaves

Sauté the olive oil, onions, and ginger in a large sauté 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 mangos; reduce the heat to low and cook for 10 more minutes. Add the orange juice, brown sugar, salt, black pepper, and jalapeños; cook for 10 more minutes, or until the orange juice is reduced, stirring occasionally. Remove from the heat and add the mint. Serve chilled.

Grilled Herb Shrimp – Serves six

5 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
Juice of 1 lime
2 teaspoons Cayenne pepper
2 teaspoons paprika
2 pounds jumbo shrimp (16 to 20 per pound), peeled (tails left on) and deveined

Combine the garlic, onion, parsley, basil, mustards, salt, pepper, paprika, Cayenne pepper, olive oil, lime 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, and brush the grilling rack with oil to prevent the shrimp from sticking. Skewer the shrimp. I use 5 or 6 shrimp on a 12-inch skewer for a dinner serving. Grill the shrimp for 1 1/2 minutes on each side. Serve with Mango Salsa.