Ingredients
- 2 ears fresh corn, husked
- 1 tomato, cored, seeded, chopped
- 1 cup drained canned black beans
- 1/2 small red onion chopped
- 1/2 bunch fresh cilantro, leaves chopped
- 1/2 fresh lime, juiced
- 2 jalapeno chilies, seeded and minced
- 1/2 teaspoon ground toasted cumin seeds
- 1/4 cup dry white wine
- 2 tablespoons olive oil
- 1 1/2 pounds large uncooked shrimp, peeled, deveined
Directions
Soak bamboo skewers in water for 30 minutes. 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 juice, 1 jalapeno and 1/4 teaspoon ground cumin and stir to blend. Combine wine, olive oil, remaining jalapeno and 1/4 teaspoon ground cumin in a 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 on platter. Top with shrimp skewers.
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By pjjustice13_109...
San Clemente, CA
on August 13, 2008
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This is a GREAT and HEALTHY recipe! I've made this several times for family gatherings during the summer months. It's always a hit and I've shared the recipe everytime I've made it. The flavors are bold and refreshing. I add avacado to the salsa and it adds just one more layer of flavor!
By elizabeth14_1995467
Baltimore, MD
on May 14, 2007
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I had high hopes for this recipe, but the shrimp were just too bland. I even tried more lime juice and cilantro after plating, but it was just plain boring.
By jchristianwalsh...
New York, NY
on May 09, 2007
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The salsa was a snap to make and was fresh and light. A nice canvas that didn't upstage the shrimp. The lime juice and tomato create the feel of oil where there isn't any.
I won't comment on the marinade since I was forced to variate. But, overall we were very pleased.
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