Suggested Wine Pairing: Giuseppina
In a medium bowl, combine the shrimp, olive oil, chili powder, paprika, honey, lemon zest, lime zest, and a pinch of salt and pepper.
Preheat outdoor grill or grill pan to high. Thread 4-5 shrimp on skewers and grill each skewer for 2 minutes per side or until shrimp is cooked through.
Meanwhile, rub ciabatta bread with olive oil and grill for 2-3 minutes per side or until toasted and lightly charred on the outside.
Combine all vinaigrette ingredients in a blender, add 1/4 cup water and blend until smooth, adding more water if needed to thin vinaigrette.
To assemble, arrange salad greens in a large bowl and top with mangos, corn, and tomatoes. Slide shrimp off skewers and add to salad. Tear ciabatta bread over the salad. Serve the vinaigrette drizzled over top.