Summer is just around the corner and I could not be happier about it! What better way to get into that summer feeling than to grill? I wanted to grill something that’s not my typical go-to and something that screams summer! That’s where the shrimp stepped in. I was thumbing through Ina Garten’s Parties cookbook (one of my favorites) and saw her Herb Grilled Shrimp with Mango Salsa. Then, and don’t ask me how, but I found Chef Capon on Instagram with what looked to be amazing dishes. I was watching all his recipe highlight reels and when I saw Red Dragon Shrimp I immediately ordered the Calabrian Chili Paste the recipe requires.

Mother’s Day is coming soon and so I thought this would be a perfect pairing with my summer berry avocado salad that you could easily recreate if you plan to grill.

Here is how I make the salad:

• Spring Mix

• Sliced Red Onion

• Avocado

• Strawberries

• Blueberries

• Chopped Walnuts

• Feta Cheese Crumbles

I use Litehouse Balsamic Dressing with this salad (which you already know I covet if you’ve read my wedge salad post.)

Check out Chef Josh Capon's Instagram for the red dragon shrimp recipe. I was such a fan. There is a lot of heat (the chili paste is required for sure!) and my only issue was that I slightly overcooked them on the grill, as I was having heat/grilling issues. I will absolutely make them again, they are delicious!

No Surprise that the Grilled Herb Shrimp were delicious in every way - Ina never disappoints. I did however cut down the onion (I think it can be cut down even farther, next time I will plan on using half of recommended amount)

Here’s her recipe:

• 3 garlic cloves, minced

• 1 medium yellow onion, small-dice

• 1/4 cup minced fresh parsley

• 1/4 cup minced fresh basil

• 1 tsp dry mustard

• 2 tsp Dijon mustard

• 2 tsp kosher salt

• 1/4 tsp black pepper

• 1/4 cup good olive oil

• Juice of 1 lemon

• 2 pounds jumbo shrimp (peeled, deveined, tails on)

Combine all ingredients and let sit at room temp for 1 hour before grilling. Skewer & grill 1.5 minutes per side. Serve with mango salsa.

While the mango salsa was good, I have definitely had better so I will not make this version next time. I thought it was very onion heavy and will search for a recipe that is more mango focused.