Shrimp and Mango Adobado Salad with Roasted Corn and Avocado Salsa

Ingredients

• Wooden skewers
• 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
• 2 limes, juiced
• 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
• 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
• 1 lime, juiced
• 1 small red onion, finely chopped
• 1 red bell pepper, seeded and finely chopped
• 1 jalapeno 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

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