Spicy Adobo Shrimp Skewers With Mango Avocado Salsa Recipes

SPICY ADOBO SHRIMP SKEWERS WITH MANGO AVOCADO SALSA

Steps:

• In a small bowl, combine the adobo sauce, olive oil, honey, paprika, cumin and salt. Can be made a few days in advance. Cover and chill.
• Place shrimp in a resealable plastic bag or medium bowl. Pour about half of the adobo mixture over shrimp and gently toss until evenly coated. Reserve remaining glaze for serving. Let sit at room temperature 30 minutes or refrigerate up to 1 day ahead.
• On each skewer, thread 4 shrimp, 2 bell pepper squares, 2 poblano pepper squares, 2 pineapple cubes, and 3 red onion wedges in any pattern you like.
• Place skewers on a large, rimmed baking sheet. (Can be assembled 8 hours ahead. Cover and chill. Bring to room temperature before grilling.)
• Coat grill grates with nonstick spray or vegetable oil and preheat grill over medium.
• Grill skewers until shrimp are opaque in the center, 3-4 minutes per side. Let skewers rest a few minutes before serving. (Alternatively, if weather acts up, preheat oven to 400°F and roast skewers 10-12 minutes.)
• Arrange skewers on platter. Garnish with fresh herbs, if desired. Serve with remaining glaze and Mango Avocado Salsa. Enjoy!
• In a medium bowl, toss all ingredients together until combined. Season to taste with salt and pepper. Serve with Shrimp Skewers and anything else coming off the grill. It's a delicious topping for any protein and, of course, with chips!

SHRIMP WITH AVOCADO-MANGO SALSA

Steps:

• Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Place 2 cups spinach in center of 1 half of each piece of foil. Combine couscous with 1/4 cup water; divide evenly among packets, placing on top of spinach. Combine shrimp, 1/4 cup cilantro, oil and 1/2 teaspoon salt in a bowl. Divide shrimp evenly among packets, placing next to couscous. Fold foil to close and crimp edges to seal; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Combine remaining 1/4 cup cilantro with remaining 1/4 teaspoon salt, mango, avocado, tomato, onion, jalapeño and lime juice in a bowl. Carefully cut foil to open; stir contents; garnish with salsa before serving.

SKEWERED SHRIMPS WITH MANGO SALSA

Steps:

• In a medium skillet over low heat, cook the sliced garlic in the olive oil till soft. Let cool, then mix in the other ingredients. On a wooden skewer place 4 or 5 shrimp, depending on size. Place in a long casserole and pour the marinade over. Marinate for at least two hours or up to 6 hours in the refrigerator, turning occasionally.
• Mix all the ingredients for the Mango Salsa together in a glass bowl. Let sit about 30 minutes in the refrigerator.
• Preheat a broiler or grill to high heat. Grill the skewers about 3 minutes per side. Serve on a bed of the Mango Salsa.

SHRIMP AND MANGO ADOBADO SALAD WITH ROASTED CORN AND AVOCADO SALSA

Steps:

• Put wooden skewers in a pan of water for 30 minutes, so they don't burn on the grill.
• To make the marinade:
• Put the garlic on a cutting board and coarsely chop. Sprinkle with coarse salt and mash the garlic into a paste with the side of the knife. Put the garlic paste in a bowl. Add the cumin, oregano, paprika, black pepper, and cayenne. Mix to combine. Stir in the grapefruit juice, lime juice, and oil. Pour out about 1/3 of the marinade and put into a small bowl. Reserve for dressing the salad.
• Thread the shrimp and mango onto separate skewers and put side-by-side in a baking dish. Pour the remaining marinade over the shrimp and mango; cover with plastic wrap. Put in the refrigerator and allow to marinate for about 30 minutes, flipping the skewers occasionally.
• To make the salsa:
• Preheat an outdoor grill or grill pan to medium-high (you may also preheat the oven broiler.)
• Rub the corn with 2 tablespoons of the oil and season with salt and pepper. Put the corn directly on the grill grates (or put in a baking pan if using oven method) and cook until the kernels are slightly charred on all sides, turning every couple of minutes. Remove from the heat. Using a sharp knife, carefully cut the kernels off of the cobs and put in a mixing bowl. Add the avocado, lime juice, onions, bell peppers, jalapeno, cilantro, vinegar, and remaining 1 tablespoon of oil. Season with salt and pepper.
• Grill (or broil) the shrimp until curled, pink and slightly charred on both sides, about 2 to 3 minutes total cooking time. Cook the mangos until grill marks appear, about 1 minute on each side.
• Divide the mixed greens evenly among 4 plates. Drizzle the reserved mango marinade over the greens. Top with shrimp and mango skewers and a couple of spoonfuls of the roasted corn and avocado salsa. Garnish with some chopped cilantro serve with remaining salsa on the side.

SHRIMP, MANGO, AND AVOCADO SALAD WITH SWEET & SPICY DRESSING

Steps:

• To make the dressing, combine vinegar, lime juice, sweetener, and pepper in a small bowl. Mix well, and set aside.
• In separate large serving bowl, combine all salad ingredients. Pour dressing over salad, and toss until all ingredients are coated. Enjoy!
• POINTS® value 3*.

SPICY ADOBO SHRIMP COCKTAIL

Steps:

• Cook shrimp in lightly salted boiling water until just cooked through, 2 to 3 minutes, then drain. Chill until cold, about 10 minutes.
• Gently stir together remaining ingredients with 1/2 teaspoon salt, then stir in shrimp.