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1
Put wooden skewers in a pan of water for 30 minutes, so they don't burn on the grill.
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2
Put the garlic on a cutting board and coarsely chop.
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3
Sprinkle with coarse salt and mash the garlic into a paste with the side of the knife.
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4
Put the garlic paste in a bowl.
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5
Add the cumin, oregano, paprika, black pepper, and cayenne.
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6
Mix to combine.
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7
Stir in the grapefruit juice, lime juice, and oil.
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8
Pour out about 1/3 of the marinade and put into a small bowl.
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9
Reserve for dressing the salad.
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10
Thread the shrimp and mango onto separate skewers and put side-by-side in a baking dish.
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11
Pour the remaining marinade over the shrimp and mango; cover with plastic wrap.
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12
Put in the refrigerator and allow to marinate for about 30 minutes, flipping the skewers occasionally.
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13
Preheat an outdoor grill or grill pan to medium-high (you may also preheat the oven broiler.)
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14
Rub the corn with 2 tablespoons of the oil and season with salt and pepper.
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15
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.
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16
Remove from the heat.
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17
Using a sharp knife, carefully cut the kernels off of the cobs and put in a mixing bowl.
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18
Add the avocado, lime juice, onions, bell peppers, jalapeno, cilantro, vinegar, and remaining 1 tablespoon of oil.
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19
Season with salt and pepper.
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20
Grill (or broil) the shrimp until curled, pink and slightly charred on both sides, about 2 to 3 minutes total cooking time.
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21
Cook the mangos until grill marks appear, about 1 minute on each side.
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22
Divide the mixed greens evenly among 4 plates.
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23
Drizzle the reserved mango marinade over the greens.
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24
Top with shrimp and mango skewers and a couple of spoonfuls of the roasted corn and avocado salsa.
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25
Garnish with some chopped cilantro serve with remaining salsa on the side.
