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Herb-Marinated Grilled Shrimp with Mango Salsa
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|2 lb. large shrimp, peeled and deveined, tails on|
|3 cloves garlic, minced|
|1 medium yellow onion, small-diced|
|1/4 cup minced fresh parsley|
|1/4 cup minced fresh basil|
|1 tsp dry mustard|
|2 teaspoons Dijon mustard|
|2 teaspoons kosher salt|
|1/2 teaspoon freshly ground black pepper|
|1 cup good olive oil|
|1 lemon, juiced|
|Festival Fresh Mango Salsa|
- Combine all ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
- Skewer 3 or 4 shrimp on a 12-inch skewer. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side.
- Top with Festival Fresh Mango Salsa.
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