Chipotle Shrimp, Black Bean-Quinoa Salad, Grilled Chayote

Recipe Ingredients

1 lb	454g / 16oz	Cleaned peeled shrimp
1 teaspoon	5ml	Pureed canned chipotle chiles
1 cup	160g / 5.6oz	Cooked black beans
1 cup	237ml	Cooked quinoa
1		Red bell pepper - diced
1/2		Red onion - diced
4 tablespoons	60ml	Chopped fresh cilantro
6 tablespoons	90ml	Olive oil
4 tablespoons	60ml	Lime juice
2 oz	56g	White wine
2 tablespoons	30ml	Chopped fresh garlic
2		Chayote squash - cut 1/4" slices
2 tablespoons	30ml	Butter

Recipe Instructions

Combine black beans, quinoa, red bell pepper, red onion, cilantro, 2 tablespoons olive oil, 2 tablespoons lime juice, and salt and pepper to taste.

Marinate chayote squash in 2 tablespoons olive oil, 1 tablespoon garlic, 2 tablespoons lime juice, and salt and pepper to taste. Grill or saute until soft.

Saute shrimp in remaining olive oil for 2 minutes, add garlic, and saute 1 minute longer. Add wine and chipotle chiles and reduce wine by 1/2 by cooking at a boil for approximately 1 minute. Remove from heat and whisk in butter.

Plate black bean-quinoa mixture on plates and divide squash equally to each plate. Divide shrimp and sauce on each plate and garnish with remaining cilantro.

This recipe yields 4 servings.

Source:
1st Traveler's Choice Internet Cookbook at - http://www.virtualcities.com/ons/recipe.htm

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