Grilled Shrimp With Roasted Corn And Black Bean Salsa

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Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Grains		Import, New, Text	4	Servings

INGREDIENTS

2		Ears fresh corn, husked
1		Tomato, cored seeded
		Chopped
1	c	Drained canned black beans
1/2		Red onion, chopped
1/2		Fresh cilantro, leaves
		chopped
1/2		Fresh lime, juiced
2		Jalapeno chilies, seeded
		minced
1/2	t	Ground toasted cumin seeds
1/4	c	Dry white wine
2	T	Olive oil
1 1/2	lb	Large uncooked shrimp
		peeled deveined
		Bamboo skewers, soaked in
		water 30 minutes

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. Yield: 4 servings Copyright, 1996,
TV FOOD NETWORK, G.P., All Rights Reserved 11/6/96 show Recipe By     :
TOO HOT TAMALES SHOW #6305  Posted to MC-Recipe Digest V1 #281  Date:
Wed, 06 Nov 1996 14:17:09 -0600  From: Pat Asher <[email protected]>

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