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Grilled Shrimp With Roasted Corn And Black Bean Salsa

  • 4servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, C, E, P
MineralsZinc, Copper, Fluorine, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 fresh corn -- husked

  3. 1 tomato -- cored, seeded,

  4. -- chopped 1 cup drained canned black beans

  5. 1/2 small red onion -- chopped

  6. 1/2 bunch fresh cilantro -- leaves

  7. - chopped 1/2 fresh lime -- juiced

  8. 2 jalapeno chilies -- seeded,

  9. - minced 1/2 teaspoon ground toasted cumin seeds

  10. 1/4 cup dry white wine

  11. 2 tablespoons olive oil

  12. 1 1/2 pounds large uncooked shrimp

  13. - peeled -- deveined

  14. bamboo skewers -- soaked in

  15. - water 30

  16. -- minutes

Instructions Jump to Ingredients ↑

  1. Prepare grill (medium high heat).

  2. Grill corn until just tender and brown in spots, turning frequently, about 10 minutes. Cut corn from cob.

  3. Transfer corn kernels to medium bowl. Add tomato, black beans, onion, cilantro, lime 1 jalapeno and 1/4 teaspoon ground cumin and stir to blend. Season to taste with salt and pepper.

  4. Cover and refrigerate 1 hour to allow flavors to blend.

  5. Combine wine, olive oil, remaining jalapeno and 1/4 teaspoon ground cumin in large bowl. Add shrimp and toss to coat. Cover and refrigerate 1 to 2 hours stirring occasionally.

  6. Remove shrimp from marinade; discard marinade.

  7. Thread shrimp on bamboo skewers. Sprinkle with salt and pepper.

  8. Grill until just cooked through, about 2 minutes per side.

  9. Spoon salsa onto platter. Top with shrimp skewers.

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