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Grilled Herbed Shrimp with Mango Salsa

Herbed shrimpThis is an all time favorite at our summer house, and it’s easy too! It’s great with Mango Salsa and rice.  Remember to soak your wooden skewers in warm water for 20 minutes.

Serve with:
Mango Salsa, rice, and sautéed green and yellow zucchini with parmesan cheese

Serves 6 as an entrée.

The Recipe:
36 Extra large shrimp
3 tablespoons dried oregano
1 tablespoon minced garlic (about 3 cloves)
1 teaspoon paprika
2 teaspoons Dijon mustard
1 cup olive oil
1/3 cup sherry vinegar
Salt and freshly ground pepper to taste
Lemon wedges

Shell and devein the shrimp; set aside. Warm the oregano and garlic in a small saucepan over medium heat with about 2 tablespoons of the olive oil for about 2 minutes to remove the bite. Remove from the heat and stir in the vinegar and the remaining oil. Season with the salt, pepper, paprika, and Dijon mustard. Let cool, then pour over the shrimp and marinate for up to 2 hours in the refrigerator.

Thread 3 shrimp on each of the 12 skewers.  Grill until pink, about 2 minutes on each side.  Heat up the leftover marinade and pour over the shrimp after you remove them from the grill. Serve with lemon wedges.

The Wine
The tropical fruit and the creamy, buttery, vanilla flavors from the oak barrel fermentation of chardonnay bring out the sweetness of delicate shellfish like lobster, shrimp, or scallops.  A barrel fermented French Burgundy would also work wonders.
  • Sebastiani Chardonnay Sonoma County  ($9.99)
  • Cartlidge and Brown Chardonnay California  ($9.99)
  • Louis Jadot Poully-Fuisse  Burgundy, France (18.99

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