Shrimp and Mango Adobado Salad with Roasted Corn and Avocado Salsa

Name: Shrimp and Mango Adobado Salad with Roasted Corn and Avocado Salsa
Prep time: P0Y0M0DT0H50M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT2H15M0.000S
Yield: 4 servings
Cuisine: mexican
Ingredients: Wooden skewers; 4 garlic cloves; 1 teaspoon coarse salt; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 2 teaspoons sweet paprika; Freshly ground black pepper; Pinch cayenne pepper (or more if you're brave!); 1 cup freshly squeezed grapefruit juice; 2 limes, juiced; 2 tablespoons extra-virgin olive oil; 2 pounds jumbo shrimp, peeled and deveined, tails left intact; 2 large ripe and firm mangos, peeled, sliced, and cut into long wedges; 4 ears corn, husks and corn silk discarded; 3 tablespoons extra-virgin olive oil; Kosher salt and freshly ground black pepper; 2 ripe Hass avocados, peeled, pitted, and cubed; 1 lime, juiced; 1 small red onion, finely chopped; 1 red bell pepper, seeded and finely chopped; 1 jalapeno pepper, seeded and finely minced; 3 tablespoons chopped fresh cilantro or basil, plus more for garnish; 2 tablespoons red wine vinegar; 6 cups mixed salad greens or baby spinach

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Level: Intermediate
Total: 2 hr 15 min

Prep: 50 min
Inactive: 1 hr
Cook: 25 min

Yield: 4 servings

Level: Intermediate
Total: 2 hr 15 min

Prep: 50 min
Inactive: 1 hr
Cook: 25 min

Yield: 4 servings

Ingredients

For the salad:

Wooden skewers

4 garlic cloves

1 teaspoon coarse salt

2 teaspoons ground cumin

1 teaspoon dried oregano

2 teaspoons sweet paprika

Freshly ground black pepper

Pinch cayenne pepper (or more if you're brave!)

1 cup freshly squeezed grapefruit juice

2 limes, juiced

2 tablespoons extra-virgin olive oil

2 pounds jumbo shrimp, peeled and deveined, tails left intact

2 large ripe and firm mangos, peeled, sliced, and cut into long wedges

For the salsa:

4 ears corn, husks and corn silk discarded

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

2 ripe Hass avocados, peeled, pitted, and cubed

1 lime, juiced

1 small red onion, finely chopped

1 red bell pepper, seeded and finely chopped

1 jalapeno pepper, seeded and finely minced

3 tablespoons chopped fresh cilantro or basil, plus more for garnish

2 tablespoons red wine vinegar

6 cups mixed salad greens or baby spinach

Directions

Put wooden skewers in a pan of water for 30 minutes, so they don't burn on the grill.
To make the marinade:
Put the garlic on a cutting board and coarsely chop. Sprinkle with coarse salt and mash the garlic into a paste with the side of the knife. Put the garlic paste in a bowl. Add the cumin, oregano, paprika, black pepper, and cayenne. Mix to combine. Stir in the grapefruit juice, lime juice, and oil. Pour out about 1/3 of the marinade and put into a small bowl. Reserve for dressing the salad.
Thread the shrimp and mango onto separate skewers and put side-by-side in a baking dish. Pour the remaining marinade over the shrimp and mango; cover with plastic wrap. Put in the refrigerator and allow to marinate for about 30 minutes, flipping the skewers occasionally.
To make the salsa:
Preheat an outdoor grill or grill pan to medium-high (you may also preheat the oven broiler.)
Rub the corn with 2 tablespoons of the oil and season with salt and pepper. Put the corn directly on the grill grates (or put in a baking pan if using oven method) and cook until the kernels are slightly charred on all sides, turning every couple of minutes. Remove from the heat. Using a sharp knife, carefully cut the kernels off of the cobs and put in a mixing bowl. Add the avocado, lime juice, onions, bell peppers, jalapeno, cilantro, vinegar, and remaining 1 tablespoon of oil. Season with salt and pepper.
Grill (or broil) the shrimp until curled, pink and slightly charred on both sides, about 2 to 3 minutes total cooking time. Cook the mangos until grill marks appear, about 1 minute on each side.
Divide the mixed greens evenly among 4 plates. Drizzle the reserved mango marinade over the greens. Top with shrimp and mango skewers and a couple of spoonfuls of the roasted corn and avocado salsa. Garnish with some chopped cilantro serve with remaining salsa on the side.