Ingredients Jump to Instructions ↓

  1. Wooden skewers

  2. 4 garlic cloves

  3. 1 teaspoon coarse salt

  4. 2 teaspoons ground cumin

  5. 1 teaspoon dried oregano

  6. 2 teaspoons sweet paprika

  7. Freshly ground black pepper

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

  9. 1 cup freshly squeezed grapefruit juice

  10. 2 limes, juiced

  11. 2 tablespoons extra-virgin olive oil

  12. 2 pounds jumbo shrimp, peeled and deveined, tails left intact

  13. 2 large ripe and firm mangos, peeled, sliced, and cut into long wedges

  14. 4 ears corn, husks and corn silk discarded

  15. 3 tablespoons extra-virgin olive oil

  16. Kosher salt and freshly ground black pepper

  17. 2 ripe Hass avocados , peeled, pitted, and cubed

  18. 1 lime, juiced

  19. 1 small red onion, finely chopped

  20. 1 red bell pepper , seeded and finely chopped

  21. 1 jalapeno pepper, seeded and finely minced

  22. 3 tablespoons chopped fresh cilantro or basil, plus more for garnish

  23. 2 tablespoons red wine vinegar

  24. 6 cups mixed salad greens or baby spinach

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. 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.

  4. Preheat an outdoor grill or grill pan to medium-high (you may also preheat the oven broiler.)

  5. 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.

  6. 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.

  7. 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.


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