Shrimp and Mango Adobado Salad

BATD ON Jul 03, 2009 AT 6:45 pm

Shrimp and Mango Adobado Salad

Shrimp and Mango Adobado Salad

Serves 4

For the salad
4 garlic cloves, finely minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon sweet paprika
Freshly ground black pepper
Pinch cayenne pepper (or more if you’re brave!)
1/2 cup freshly squeezed grapefruit juice
1/4 cup lime juice
1 tablespoon extra-virgin olive oil
2 pounds jumbo shell-on shrimp, peeled and deveined, tails left intact
2 large ripe and firm mangos, peeled, fruit sliced from the pit, and cut into long wedges

For the salsa
4 ears corn, kernels cut from the cob (or 4 cups frozen corn kernels, thawed)
2 tablespoons extra-virgin olive oil
1 small red onion, finely chopped
1 red bell pepper, seeded and finely chopped
3 tablespoons chopped fresh cilantro or basil
2 tablespoons red wine vinegar
1 jalapeño pepper, seeded and finely minced
2 Hass avocados
Coarse salt
6 cups mixed salad greens or baby spinach
3 tablespoons lime juice

Summer Barbecue recipes

Summer Barbecue recipes

To make the adobo marinade place the garlic, cumin, oregano, paprika, 1 teaspoon black pepper, and the cayenne in a medium bowl. Using the back of a wooden spoon, mash it into a paste. Stir in the grapefruit juice, cup lime juice, and the olive oil. Divide the marinade into two bowls adding the shrimp to one and the mangoes to the other. Place the shrimp in the refrigerator and leave the mango at room temperature. Set aside for 30 minutes, stirring occasionally.

If using wood skewers for the shrimp, place them in a baking dish covered with water for 30 minutes so they don’t char and splinter under the broiler. Preheat the oven to 400°F. Toss the corn with 1 tablespoon of olive oil and spread the kernels out on a baking sheet. Roast until light brown, about 15 minutes, stirring occasionally. Remove from the oven and set aside.

Make the salsa. Peel, pit, and cube the avocados placing them in a large bowl. Sprinkle with the lime juice and then add the onions, bell peppers, jalapeño, 2 tablespoons of the cilantro (or basil), remaining 1 tablespoon olive oil, roasted corn, salt and pepper and set aside. Preheat broiler to high and adjust an oven rack to the uppermost position  or preheat the grill to high. Thread the shrimp and mangos (discard the shrimp marinade but save the mango marinade) on separate skewers and place on a broiler pan or baking sheet. Cook the shrimp until curled, pink, and slightly charred, about 2 to 3 minutes on each side. Cook the mangos until they have slightly browned or grill marks appear do this for 3 to 4 minutes on each side. Slide the shrimp and mangos off the skewers and set aside.

Divide the mixed greens evenly between the four plates. Drizzle the reserved mango marinade over the greens, add some shrimp and mangos, and top with some of the salsa. Sprinkle with some chopped cilantro and some fresh black pepper and serve. Serve with remaining salsa on the side.

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