-
1
To prepare shrimp:
-
2
Heat oil in heavy medium skillet over medium heat. Add onion; saute until golden brown, about 10 minutes. Add garlic, cumin and oregano; stir 1 minute. Transfer mixture to blender. Add 1 cup water, vinegar and chipotles to blender; puree until smooth. Transfer half of puree to medium bowl; cool. Add shrimp to bowl; toss to coat. Cover; chill 2 hours.
-
3
Pour remaining puree into heavy medium saucepan. Add orange juice and brown sugar. Bring to boil. Reduce heat; simmer until glaze is slightly thickened and reduced to 1/2 cup, about 10 minutes. Remove from heat. Cool.
-
4
Prepare barbecue (medium-high heat). Remove shrimp from marinade; pat dry with paper towels. Brush shrimp with some orange juice glaze. Grill shrimp until opaque in center, brushing occasionally with more glaze, about 2 minutes per side.
-
5
To make salad:
-
6
Combine corn, green onions, red pepper, cherry tomatoes, avocado, cilantro, and jalapeno, large bowl. In separate bowl, whisk
-
7
together remaining ingredients except oil. Gradually whisk in oil. Add
-
8
dressing to corn salad and mix well. Allow to sit for at least 15 minutes
-
9
before serving. Cut shrimp into bite-size pieces and add to salad. Best served at room temperature.
