Shrimp And Mango Adobado Salad With Roasted Corn And Avocado Salsa Recipe

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Ingrid Hoffmann on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Freshly ground black pepper

Kosher salt and freshly ground black pepper

2 ripe Hass avocados, peeled, pitted, and cubed

2 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

Wooden skewers

1 small red onion, finely chopped

4 garlic cloves

3 tablespoons extra-virgin olive oil

1 lime, juiced

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

1 teaspoon coarse salt

6 cups mixed salad greens or baby spinach

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

1 teaspoon dried oregano

1 red bell pepper, seeded and finely chopped

4 ears corn, husks and corn silk discarded

2 teaspoons sweet paprika

2 limes, juiced

2 teaspoons ground cumin

1 cup freshly squeezed grapefruit juice

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

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

1 jalapeno pepper, seeded and finely minced

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