Ingredients Jump to Instructions ↓

  1. 1/4 cup vegetable or olive oil

  2. 1 tablespoon minced garlic

  3. 1 tablespoon fresh thyme

  4. 1 tablespoon chopped cilantro leaves, plus more, for garnish

  5. 1 jalapeno, seeded and minced

  6. 1 teaspoon paprika

  7. 1 teaspoon salt

  8. 1 teaspoon light brown sugar or honey

  9. 1 teaspoon ground cumin

  10. 1/2 teaspoon Worcestershire sauce

  11. 1/2 teaspoon cayenne pepper

  12. 1/2 teaspoon red pepper flakes

  13. 1 lime, juiced

  14. 2 pounds large shrimp, peeled

  15. Black Bean Relish, recipe follows

  16. 4 cups cooked black beans , drained and rinsed

  17. 2 cups cooked corn kernels, cut from the cob

  18. 1 red bell pepper , finely chopped

  19. 2 large cloves garlic , minced or 1 teaspoon minced garlic

  20. 2 jalapeno peppers, seeded and finely minced

  21. 1/2 bunch scallions ( green onions ), minced

  22. 1/4 cup chopped cilantro leaves

  23. 2 limes, juiced

  24. 1/2 cup extra-virgin olive oil

  25. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine all ingredients except the shrimp and the relish mix well to combine. Add the shrimp to the seasoning paste, and toss to thoroughly coat with the seasoning mixture. Let the shrimp sit in the seasoning mixture while you prepare the grill.

  2. Prepare a grill and thread the shrimp onto 4 or 6 metal skewers (depending on their size)*. Place shrimp skewers on the grill and cook for about 3 minutes on each side, or until the shrimp turn pink and are lightly charred on both sides. Do not overcook!

  3. Serve the shrimp with Black Bean Relish *If you don't have metal skewers for grilling, bamboo skewers will work just fine. Simply remember to soak them for at least 30 minutes in warm water before threading them with ingredients, this will keep them from burning.

  4. In a large bowl combine all of the ingredients and stir to mix well. Season the black bean relish with salt and pepper, and set aside at least 1/2 hour before serving with the shrimp. Finish the black bean relish with the chopped cilantro.


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