Combine the garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
Prepare a charcoal grill with hot coals, and brush the grilling rack with oil to prevent the shrimp from sticking. Skewer the shrimp. I use 5 or 6 shrimp on a 12-inch skewer for a dinner serving.
Grill the shrimp for 1-1/2 minutes on each side. Serve with the Mango Salsa.
Mango Salsa (Makes 2 Cups)
Sauté the olive oil, onions, and ginger in a large sauté pan over medium-low heat for 10 minutes, or until the onions are translucent. Add the garlic and cook for 1 more minute. Add the mangos; reduce the heat to low and cook for 10 more minutes. Add the orange juice, brown sugar, salt, black pepper, and jalapeños; cook for 10 more minutes, or until the orange juice is reduced, stirring occasionally.
Remove from the heat and add the mint. Serve warm, at room temperature, or chilled.
Copyright 2001, Barefoot Contessa Parties! by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
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