Marinated Jumbo Shrimp with Tomatillo-Mango Salsa

16 jumbo Gulf shrimp, peeled and deveined 1/2 cup olive oil2 teaspoons chopped fresh garlic2 teaspoons chopped fresh thyme1 teaspoon chopped fresh rosemary1 teaspoon chopped fresh basil 1/4 cup white wine1/ cup lemon juice1 teaspoon salt 1 teaspoon ground black pepper Tomatillo-mango salsa1 red bell pepper, cored1 1/2 pounds fresh tomatillos, husks removed, diced1 large jalapeno chili, minced1 large Spanish onion, peeled and slivered 6 cloves garlic, peeled and slivered2 large fresh mangos, peeled and diced 1/4 cup olive oil 1/2 bunch fresh cilantro, chopped2 teaspoons lime juice1 teaspoon saltMarinate the shrimp: Skewer the shrimp, four to a stick. Combine the garlic, thyme, rosemary, basil, wine, lemon juice, salt and pepper in a heavy resealable plastic bag. Immerse the shrimp in the marinade, seal the bag and refrigerate overnight.For the salsa: Under a hot broiler or on a grill, lightly char the bell pepper on all sides; place in a bowl, cover and let cool.Combine the tomatillos, jalapeno, onion and garlic with the oil in a shallow flameproof dish. Broil until slightly charred and let cool.Peel the red pepper and chop. Put the chopped pepper and broiled vegetables in a bowl; add mango, olive oil, cilantro, lime juice and salt. Cover and refrigerate till serving time.To cook the shrimp: Grill the shrimp skewers over hot coals or broil until just opaque, about 2 minutes per side, turning once. Top with the tomatillo-mango salsa. Serve with hot jasmine rice.Serves four.Chef Dave van Dornick, Don's Fish Market Grill and Tavern, Skokie