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

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