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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