grilled shrimp with roasted corn and black bean salsa
 
2 ear  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 tsp  ground toasted cumin seeds
1/4 cup  dry white wine
2 Tbsp  olive oil
1-1/2 lb.  large uncooked shrimp, peeled, deveined
 
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. 
 
yield: 4 servings 
 
 
 
 
(ID: 76125) Mirror: rec.food.recipes: Fri, Aug 27, 2004


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