Grilled Shrimp With Roasted Corn And Black Bean Salsa

Recipe Ingredients

2		Fresh corn - husked
1		Tomato - cored, seeded, and chopped
1 cup	160g / 5.6oz	Drained canned black beans
1/2 cup	31g / 1.1oz	Red onion - chopped (small)
1/2		Fresh cilantro - leaves chopped
1/2		Fresh lime - juiced
2		Jalapeno chilies - seeded, minced
1/2 teaspoon	2.5ml	Ground toasted cumin seeds
1/4 cup	59ml	Dry white wine
2 tablespoons	30ml	Olive oil
1 1/2 lbs	681g / 24oz	Large uncooked shrimp - peeled, deveined
		Bamboo skewers - soaked in water for 30 minutes

Recipe Instructions

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 1/4 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 1/4 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.

Source:
Susan Feniger and Mary Sue Milliken

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