Labor Day is almost here signally the end to another summer. If you’re looking to host one more outdoor party here are some great, hot-off-the-grill ideas thanks to Chef Ingrid Hoffman and her Lynx Grill.

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Serves: 4

For the Salad:
4 garlic cloves
1 tsp. coarse salt
2 tsp. ground cumin
1 tsp. dried oregano
2 tsp. sweet paprika
Freshly ground black pepper
Pinch cayenne pepper (or more if you’re brave!)
1 cup freshly squeezed grapefruit juice
Juice of 2 limes
2 Tbsp. 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

For the Salsa:
4 ears corn, husks and corn silk discarded
3 Tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 ripe Hass avocados, peeled, pitted, and cubed
Juice of 1 lime
1 small red onion, finely chopped
1 red bell pepper, seeded and finely chopped
1 jalapeño pepper, seeded and finely minced
3 Tbsp. chopped fresh cilantro or basil, plus more for garnish
2 Tbsp. red wine vinegar
6 cups mixed salad greens or baby spinach


To Make the Marinade:
1. Put the garlic on a cutting board and coarsely chop. Sprinkle with coarse salt and mash the garlic into a paste with the side of the knife. Put the garlic paste in a bowl.
2. Add the cumin, oregano, paprika, black pepper, and cayenne. Mix to combine.
3. Stir in the grapefruit juice, lime juice, and oil. Pour out about one-third of the marinade and put into a small bowl. Reserve for dressing the salad.

To Make the Salsa:
1. Preheat an outdoor grill or grill pan to medium-high (you may also preheat the oven broiler.)
2. Rub the corn with 2 tablespoons of the oil and season with salt and pepper.
3. 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.
4. Remove from the heat. Using a sharp knife, carefully cut the kernels off of the cobs and put in a mixing bowl.
5. Add the avocado, lime juice, onions, bell peppers, jalapeno, cilantro, vinegar, and remaining 1 tablespoon of oil. Season with salt and pepper.

For the Shrimp:
1. Put wooden skewers in a pan of water for 30 minutes, so they don’t burn on the grill.
2. Thread the shrimp and mango onto separate skewers and put side-by-side in a baking dish.
3. Pour the remaining marinade over the shrimp and mango; cover with plastic wrap.
4. Put in the refrigerator and allow to marinate for about 30 minutes, flipping the skewers occasionally.
5. Grill the shrimp until curled, pink and slightly charred on both sides, about 2 to 3 minutes total cooking time.
6. Cook the mangos until grill marks appear, about 1 minute on each side.
7. Divide the mixed greens evenly among 4 plates.
8. Drizzle the reserved mango marinade over the greens. Top with shrimp and mango skewers and a couple of spoonfuls of the roasted corn and avocado salsa.
9. Garnish with some chopped cilantro serve with remaining salsa on the side.