Grilled Shrimp With A Trio Of Sauces - cooking recipe

Ingredients

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

Preparation

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.
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.
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.
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.
Serve shrimp with trio of sauces.