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Get Your Grill On

shrimp and mango adobado salad with roasted corn avocado salsa

Photo by Andrew Meade

July for me is synonymous with grilling. That’s because in the United States, our “official” grilling season starts at the end of May, over Memorial Day weekend, and runs through Labor Day in September. It is a great time for outdoor entertaining.

I love grilling for many reasons. Not only is it healthy, but it gives food great flavor. I am an equal opportunity griller and will throw just about everything on it, from meat to seafood to fruit and dessert. Delicious!

So here is a recipe packed with flavor, color and a great combination of grilled mango and shrimp. And ladies, it’s time to get familiar with the grill if you haven’t already—and this recipe is the perfect place to start. Happy grilling!

Shrimp and Mango Adobado Salad with Roasted Corn Avocado Salsa

Makes 4 servings

Wooden skewers

4 garlic cloves
1 teaspoon kosher salt
2 teaspoons ground cumin
2 teaspoons sweet paprika
1 teaspoon dried oregano
Pinch of cayenne pepper
1 cup fresh grapefruit juice
¼ cup fresh lime juice
2 tablespoons extra-virgin olive oil
Freshly ground black pepper

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

2 large firm mangoes, fruit cut from seeds, peeled, and sliced into long wedges

4 ears corn, husks and corn silk discarded
3 tablespoons extra-virgin olive oil
Kosher salt  
Freshly ground black pepper
2 ripe Hass avocados, seeded, peeled, 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 or basil leaves, chopped, plus more for garnish
2 tablespoons fresh lime juice
2 tablespoons red wine vinegar
6 cups mixed salad greens or baby spinach

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, 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.

3. 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.

4. 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.

5. 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.

6. 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.

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