Closely Guarded Secret

We have enjoyed many Mango Salsas over the years but this one is one of our favorites.

Grilled Shrimp (or Chicken or Swordfish)with Mango Salsa

3/4 cup dry white wine
1/4 cup orange juice
2 Tbsp. fresh lemon juice
1 Tbsp. chopped fresh basil
1 Tbsp. vegetable oil
1 Tbsp. cracked black pepper
1 fresh rosemary sprig
2 small bay leaves
1 Ib. Iarge shrimp or 4 boneless whole chicken breasts


Salsa
1 large mango
3 Tbsp. minced red onion
3 Tbsp. diced green bell pepper
3 Tbsp. diced red bell pepper
1 1/2 Tbsp. white wine vinegar or lime juice
1 Tbsp. chopped fresh cilantro
1 Tbsp olive oil
1 tsp. minced fresh chives
1,2, or 3 diced fresh jalpeno peppers
1/2 large avocado, diced

Shrimp or Chicken:
Mix first 8 ingredients in large bowl. Add chicken or shrimp and turn to coat. Cover and refrigerate 4 hours.
Salsa:
Mix all ingredients except avocado in large bowl. (Can be prepared 3 hours ahead. Cover and chill.) Add avocado to salsa and stir gently to combine. Season with salt and pepper.

Prepared barbecue grill (med-high heat). Remove shrimp or chicken from marinade. Season with salt and pepper. Grill until cooked through, turning occasionally, about 10 minutes. Transfer chicken to plates. Serve with Salsa.

Note: In all the years of teaching cooking, the most common comment is "Your husband is so lucky to have you cook all these great things for him!"

My response:
I say to my husband,"Do you want dinner?"
He says, "What are my choices?"
I say, "Yes or No"