Grilled Herb Shrimp with Mango Coulis

For the coulis:
1. Combine the mango, orange juice, water, and jalapeño in a small saucepan over medium-high heat. Bring to a boil, then reduce the heat to low and simmer for 5 to 6 minutes, until thickened slightly. Remove from the heat and stir in the butter and basil. Transfer the mixture to a blender and blend until smooth. Season with salt and pepper, to taste. Set aside.

For the shrimp:
1. Whisk together the shallots, garlic, parsley, basil, olive oil, lemon juice, mustard, salt, and pepper in a shallow baking dish. Add the shrimp and toss to combine. Cover and let shrimp marinate in the refrigerator for at least 2 hours. Meanwhile, soak 6 large wooden skewers in cold water for 30 minutes.

2. Place a grill pan over medium-high heat. Thread the shrimp onto the skewers and grill for about 2 minutes per side or until cooked through. Spoon the mango coulis over the shrimp and serve.