Grilled Shrimp With A Trio Of Sauces

• 9 lb raw shrimp
• 1/2 bunch fresh flat-leaf parsley, leaves finely chopped
• 1/4 cup extra-virgin olive oil
• -1 None Mango Salsa
• 1 tsp vegetable oil
• 1 tsp mustard seeds
• 1 handful fresh curry leaves
• 1 tsp fresh ginger, finely chopped
• 2 None green chilies, finely chopped
• 2 None medium firm mangoes, cut into 1/3 inch cubes
• -1 None Arugula Pesto
• 2 oz grated pecorino cheese
• 2 tbsp chopped walnuts
• 2 large cloves garlic
• 1 bunch arugula
• 2/3 cup extra-virgin olive oil
• -1 None Pink Tartar Sauce
• 1/4 cup red wine
• 1 1/4 cups mayonnaise
• 1/2 tbsp fresh flat-leaf parsley leaves, finely chopped
• 1/2 tbsp cornichons, chopped
• 1/2 tbsp capers, chopped
• 1/2 tbsp finely chopped shallot
• 1/2 tbsp lemon juice

1. To cook the shrimp, preheat grill. Toss shrimp in a large bowl with garlic, parsley and oil. Cook in batches until just pink, about 4-5 mins, or until cooked to your liking. Set aside.
2. To make the mango salsa, heat oil in a frying pan over medium-high heat. Add mustard seeds and curry leaves. As seeds start to pop, stir in ginger and chilies. Cook for 1-2 mins then stir in mango. Remove from heat and set aside to cool. Adjust seasoning.
3. To make the arugula pesto, combine pecorino, walnuts, garlic and arugula in a food processor. Season and pulse until almost smooth. With the motor running, add oil and puree until mixture resembles a loose paste.
4. To make the pink tartar sauce, simmer wine over medium heat until reduced to 1 tbsp, about 1 min. Set aside to cool. Place remaining ingredients in a bowl and mix to combine. Stir in wine.
5. Serve shrimp with trio of sauces.

shrimp, parsley, extravirgin olive oil, mango salsa, vegetable oil, seeds, handful fresh curry, ginger, green chilies, mangoes, arugula pesto, pecorino cheese, walnuts, garlic, arugula, extravirgin olive oil, tartar sauce, red wine, mayonnaise, parsley, cornichons, capers, shallot, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/35032 (may not work)