1 pound large shrimp, peeled and deveined (about 25)
3 tablespoons adobo sauce (from canned chipotles in adobo)
1/2 cup plus 2 tablespoons vegetable oil
1 cup pepitas (pumpkin seeds)
1 1/4 cups grated cotija cheese
1 1/4 cups lightly packed fresh cilantro leaves, roughly chopped
3 limes, juiced (about 1/3 cup)
2 oranges, juiced (about 1 cup)
1 ripe Haas avocado, peeled, seeded and coarsely chopped
1 medium jicama, peeled and cut into 1/2-inch pieces
1 small head Napa cabbage, shredded
4 ears corn, shucked
Lime wedges, for serving
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