Shrimp and Mango Adobado Salad with Roasted Corn Avocado Salsa

Yeild: 8 servings

Prep Time: 1 hour

Marinate Time: 30 minutes

Grill Time: 4 to 6 minutes


12 wooden skewers, 12-inches or less


4 cloves garlic

1 teaspoon kosher salt

2 teaspoons ground cumin

2 teaspoons paprika

1 teaspoon dried oregano

Pinch cayenne pepper

1 cup fresh grapefruit juice

1/4 cup fresh lime juice

2 tablespoons Mazola® Corn Oil

Freshly ground black pepper

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

2 large firm mangoes, fruit cut from seeds, peeled and sliced into long wedges

Roasted Corn Avocado Salsa

4 ears corn, husks and corn silk discarded

2 tablespoons Mazola® Corn Oil

2 ripe Hass avocados, seeded, pelled and cubed

1 small red onion, finely chopped

1 red bell pepper, cored, seeded and finely chopped

1 jalapeno pepper, seeded and finely minced

3 tablespoons chopped fresh cilantro OR basil leaves, plus more for garnish

2 tablespoons fresh lime juice

2 tablespoons red wine vinegar

1/4 teaspoon kosher salt

Freshly ground black pepper

6 cups mixed salad greens OR baby spinach


Soak wooden skewers in a pan of water for 30 minutes so they don't burn on the grill.

To make the marinade, coarsely chop the garlic on a cutting board. Sprinkle with the salt and mash the garlic into a paste with the side of the knife. Transfer the garlic paste to a medium bowl. Add the cumin, paprika, oregano and cayenne pepper; mix. Stir in grapefruit juice, lime juice and oil. Season with pepper.

Drain the soaked skewers. Thread the shrimp onto skewers and repeat with the mango on separate skewers. Put in a glass or ceramic 13 x 9-inch baking dish. Pour about a third of the marinade over the skewers. Cover and refrigerate the remaining marinade to dress the salad. Cover the baking dish with plastic wrap and refrigerate, flipping the skewers occasionally, for no more than 30 minutes.

To prepare the salsa, rub the corn with the oil. Preheat a outdoor grill or grill pan to medium high (or preheat a broiler). Put the corn directly on the grill grates (or on the rack of a broiler pan) and cook until the kernels are slightly charred on all sides, turning every couple of minutes. Remove from the heat. Using a sharp knife, stand each cob on its wide end and carefully cut the kernels off of the cobs. Transfer the kernels to a large bowl. Add the avocado, onion, red bell pepper, jalapeno pepper, cilantro, lime juice and salt. Season with pepper.

Grill (or broil) the shrimp, turning once, until opaque and slightly charred on both sides, about 2 to 3 minutes. Cook the mangoes until grill marks appear, about 1 minute on each side.

Divide the greens evenly among 8 dinner plates. Drizzle the reserved marinade over the greens. Top each with equal amounts of the shrimp and mango skewers and a couple spoonfuls of the Roasted Corn and Avocado Salsa. Sprinkle with cilantro and serve with remaining salsa on the side.