Herbed Skewered Shrimp with Mango Chutney - The Butcher’s Block by Maxbauer

Ingredients

• 3 Garlic Cloves
• 1 Yellow Onion, Medium, finely diced
• ¼ cup Fresh Parsley
• ¼ cup Fresh Basil, minced
• 1 tsp Dry Mustard
• 2 tsp Dijon Mustard
• 2 tsp Kosher Salt
• ¼ tsp Black Pepper, freshly ground
• ¼ tsp Crushed Red Pepper Flake (optional)
• ¼ cup Olive Oil
• Juice of 1 Lemon (unless preparing in advance)
• 2 lbs Jumbo Shrimp (16-20ct) deveined, peeled, tails on
• Mango Salsa
• 2 tbsp Olive Oil (don't compromise)
• 1 ½ cups Yellow Onions, medium, diced
• 2 tsp Fresh Ginger, peeled and minced
• 2 Mangos, ripe, peeled, seeded, diced small
• ⅓ cup Freshly Squeezed Orange Juice
• 2 tsp Light Brown Sugar
• 1 tsp Kosher Salt
• 12 tsp Jalapeno Pepper, minced fresh
• 2 tsp Mint Leaves, minced fresh