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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

Description

Food Network Invites You To Try This Shrimp And Mango Adobado Salad With Roasted Corn And Avocado Salsa Recipe From Ingrid Hoffmann.

Food Network