Grilled Herb Shrimp with Mango Salsa

3 garlic cloves

1 small yellow onion, diced

¼ c minced parsley

¼ c minced basil

1 t dry mustard

2 t Dijon mustard

2 t salt

¼ t pepper

¼ c olive oil

juice of 1 lemon

2 lbs jumbo shrimp, peeled (tails left on) and deveined

Mango Salsa

Combine the garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp and marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.

Brush the grilling rack with oil to prevent sticking. Skewer the shrimp. Grill the shrimp for 1 ½ minutes on each side. Serve with the mango salsa.

Mango Salsa

1 firm, ripe mango peeled, pitted and finely diced

1 T lime juice

2 T lemon juice

2 t minced green onion

1 jalapeno, seeded and minced (optional)

1 T minced cilantro

¼ t salt

¼ crushed red chilie

Dice the mango evenly. Place the mango in a mixing bowl and add the next seven ingredients, blend. Serve at room temperature.