Ingrid Hoffmann's Shrimp and Mango Adobado Salad with Roasted Corn Avocado Salsa

A light and healthy dish perfect for the season: shrimp and mango are grilled and topped with a crisp roasted corn and smooth avocado salsa

Ingrid Hoffmann, professional eater and host of Simply Delicioso (Cooking Channel) and Delicioso (Univision), is passionate about food and entertaining and spends each day sharing her enthusiasm and talent with fans. Hoffmann and Delicioso are featured in a range of cooking segments and capsules across Univision Networks, including popular morning show “Despierta America” and daytime show "Hoy." Ingrid’s most recent book is Latin D'Lite: Delicious Latin Recipes with a Healthy Twist and Latin D'Lite (Spanish edition): Deliciosas Recetas Latina con un Toque Saludable.


Ingredients
For the Marinade
4
garlic cloves
1
teaspoon
kosher salt
2
teaspoons
ground cumin
2
teaspoons
sweet paprika
1
teaspoon
dried oregano
1
cup
grapefruit juice
1/4
cup
fresh lime juice
2
tablespoons
extra-virgin olive oil
*
freshly ground black pepper
2
pounds
jumbo shrimp, peeled and deveined, tails left on
2
large firm mangoes, fruit cut from seeds, peeled, and sliced into long wedges
For the Salsa
4
ears corn, husks and corn silk discarded
3
tablespoons
extra-virgin olive oil
*
teaspoon
kosher salt and freshly ground black pepper
2
ripe Hass avocados, seeded, peeeled, and cubed
1
small red onion, finely chopped
1
red bell pepper, cored, seeded, and finely chopped
1
jalapeño pepper, seeded and finely minced
3
tablespoons
fresh cilantro of basil leaves, chopped
2
tablespoons
fresh lime juice
2
tablespoons
red wine vinegar
6
cups
mixed baby greens
Directions
Put 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 and mix. Stir in the grapefruit juice, lime juice, and oil. Season with the pepper.
Drain the soaked skewers. Thread the shrimp onto skewers, and repeat with the mango on separate skewers. Put in a glass or ceramic 9 × 13 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 2 tablespoons of the oil and season with salt and pepper. Preheat an 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 pepper, jalapeño, cilantro, lime juice, and vinegar. Season with salt and 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 4 dinner plates. Drizzle the reserved marinade over the greens. Top each with equal amounts of the shrimp and mango skewers and a couple of spoonfuls of the roasted corn and avocado salsa. Sprinkle with the cilantro and serve with remaining salsa on the side.
Reprinted With Permission From Latin D'Lite: Delicious Latin Recipes with a Healthy Twist by Ingrid Hoffmann Copyright © 2013 by Chica Worldwide LLC.

The base number of servings for this recipe is 4
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