Grilled shrimp with roasted corn and black bean salsa
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Ears fresh corn, husked | |
| 1 | Tomato, cored, seeded, | |
| Chopped | ||
| 1 | cup | Drained canned black beans |
| ½ | small | Red onion, chopped |
| ½ | bunch | Fresh cilantro, leaves |
| Chopped | ||
| ½ | Fresh lime, juiced | |
| 2 | Jalapeno chilies, seeded, | |
| Minced | ||
| ½ | teaspoon | Ground toasted cumin seeds |
| ¼ | cup | Dry white wine |
| 2 | tablespoons | Olive oil |
| 1½ | pounds | Large uncooked shrimp, |
| Peeled, deveined | ||
| Bamboo skewers, soaked in | ||
| Water 30 minutes | ||
Directions
Prepare barbecue (medium high heat). Grill corn until just tender and brown in spots, turning frequently, about 10 minutes. Cut corn from cob. Transfer corn kernels to medium bowl. Add tomato, black beans, onion, cilantro, lime, 1 jalapeno and ¼ teaspoon ground cumin and stir to blend. Season to taste with salt and pepper. Cover and refrigerate 1 hour to allow flavors to blend.
Combine wine, olive oil, remaining jalapeno and ¼ teaspoon ground cumin in large bowl. Add shrimp and toss to coat. Cover and refrigerate 1 to 2 hours, stirring occasionally.
Remove shrimp from marinade; discard marinade. Thread shrimp on bamboo skewers. Sprinkle with salt and pepper. Grill until just cooked through, about 2 minutes per side.
Spoon salsa onto platter. Top with shrimp skewers.
Yield: 4 servings
TOO HOT TAMALES SHOW #TH6305