Spicy Shrimp and Mango Skewers with Mango and Roasted Corn Salsa

Put wooden skewers in a pan of water for 30 minutes, so they don’t burn on the grill. To make the marinade: Coarsely chop garlic. Sprinkle with coarse salt and mash the garlic into a paste with the side of a knife. Put garlic paste in a bowl. Add cumin, oregano, paprika, black pepper and cayenne. Mix to combine. Stir in the orange juice, lime juice and oil. Pour 1/3 of the marinade into a small bowl. Reserve for dressing the salad. Thread shrimp and mango onto separate skewers and put side-by-side in a baking dish. Pour remaining marinade over the shrimp and mango; cover with plastic wrap. Put in refrigerator and allow to marinate for about 30 minutes, turning skewers occasionally To make the salsa: Rub corn with 2 tablespoons of oil and season with salt and pepper. Preheat an outdoor grill or grill pan to medium-high (you may also preheat the oven broiler.) Put corn directly on the grill grates (or put in a baking pan if using oven method) and cook until kernels are slightly charred on all sides, turning every couple of minutes. Remove from heat. Using a sharp knife, carefully cut kernels off of the cobs and put in a mixing bowl. If using frozen corn: Preheat oven to 450 °F. Line a baking sheet with foil and spray with nonstick cooking spray. Spread frozen corn on baking sheet. Place in the oven and roast for 12-15 minutes, stirring occasionally. Remove from oven and cool. Add mango, lime juice, onions, bell peppers, jalapeno, cilantro and remaining 1 tablespoon of oil to corn. Season with salt and pepper. Grill (or broil) shrimp until curled, pink and slightly charred on both sides, about 2 to 3 minutes total cooking time. Cook mangos until grill marks appear, about 1 minute on each side. Divide shrimp and mango skewers evenly onto a plate and top with a couple of spoonfuls of the mango and roasted corn salsa. Garnish with some chopped cilantro and serve with remaining salsa on the side. Tip: Serve with cooked white rice.