I am very excited to share my new and improved recipe blog with you! With a cleaner look and an easier way to search through recipes, I hope you enjoy the site and are inspired to cook a healthy meal for you and yours!
Herbed grilled shrimp is a great start. It has been our go-to dish for parties and picnics this summer. The fresh herbs in this dish are perfect for summer and the mango salsa adds a juicy sweetness with a little kick from the jalapeno. If you don’t have time to make the mango salsa, the herbed shrimp are great on their own too.
If you do feel up to making the salsa, the easiest way I find to peel ginger is by using the edge of a spoon. It shaves off just the right amount of skin without peeling away any ginger. Ginger is a very healing food. It is great for easing digestive pain, motion sickness, poor blood circulation and in treating inflammation. Read more about the healing benefits of ginger here and here.
I usually put the shrimp on skewers, grill them and serve them as an appetizer with the mango salsa. But recently we grilled the shrimp and put them into tacos adding a mixture of sauteed onions, red peppers, and red cabbage which was delicious. You could also top a few of these over a salad for a great lunch or dinner. It is back-to-school time for many, but hopefully you can squeeze in another barbeque or two before Fall.
We have 1 week until we move to California. 2 weeks until the kids start a new school and Max becomes a Kindergartener. And 3 weeks until I start my Natural Chef school. Eric gets to coach Max’s soccer team in Healdsburg which is going to be so fun. We can’t wait for all our new experiences. Well, the kids might not be quite as enthusiastic as Eric and I but they’ll come around. Right? In anticipation of all the changes we are about to go through, some of us have been a little emotional. I am ready stop talking and get this party started.
- *slightly adapted from Ina Garten's Barefoot Contessa Parties Cookbook
- 2 Pound Shrimp (wild caught) (16-20 per pound)
- 3 garlic cloves, minced
- 1 medium yellow onion, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 3 teaspoons dijon mustard
- 2 tsp salt
- 1/4 tsp pepper
- 1/4 cup Olive Oil or melted coconut Oil
- 2 TBSP Olive Oil
- 2 tsp ginger, peeled and minced
- 2 yellow onions, small diced
- 2 garlic cloves, minced
- 2 ripe mangoes, peeled and small diced
- 1/3 cup fresh orange juice
- 2 tsp brown sugar/turbanado sugar or coconut sugar
- 1 tsp salt
- 1/2 tsp pepper
- 1 jalapeno, minced
- 2 tsp mint leaves, minced
- Juice of a lemon
In a medium bowl, add the onion, garlic, herbs, mustard, salt and pepper, and olive oil and mix together. Add the shrimp and marinate for at least 1 hour. You can marinate this overnight for really great flavor.
Place shrimp on a grill and cook for a couple minutes on each side.
Saute the onions and ginger in olive oil over medium heat for about 10 minutes. Add the garlic and cook for another minute. Add the mangoes, reduce heat to low and cook for another 10 minutes. Add the orange juice, sugar, salt, pepper and jalapeno. Cook for 10 more minutes. Remove from heat, pour into a serving bowl, add mint. Salsa can be served warm or cold.