shrimp and mango adobado salad with roasted corn and avocado salsa
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featured in Summer Grilling
other recipies in this episode:
ingredients
For the salad:
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
Juice of 2 limes
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
Juice of 1 lime
1 small red onion, finely chopped
1 red bell pepper, seeded and finely chopped
1 jalapeño 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
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
Juice of 2 limes
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
Juice of 1 lime
1 small red onion, finely chopped
1 red bell pepper, seeded and finely chopped
1 jalapeño 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
instructions
1
Put wooden skewers in a pan of water for 30 minutes, so they don’t burn on the grill.
2
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 one-third 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
To make the salsa: Rub the corn with 2 tablespoons of the oil and season with salt and pepper. Preheat an outdoor grill or grill pan to medium- high (you may also preheat the oven broiler.) 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.
5
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.
6
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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