Shrimp and Mango Adobado Salad with Roasted Corn and Avocado Salsa
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 782
- Total Fat
- 36
- Saturated Fat
- 5
- Carbohydrates
- 75
- Dietary Fiber
- 17
- Sugar
- 39
- Protein
- 55
- Cholesterol
- 365
- Sodium
- 1976
- Total: 2 hr 15 min
- Prep: 50 min
- Inactive: 1 hr
- Cook: 25 min
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.