Grilled Shrimp with Corn and Black Bean
Source of Recipe
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Recipe Introduction
The zippy flavours and brilliant colours of this salad complement tender, perfectly grilled shrimp. Grilling the corn concentrates the kernels' sweetness and adds a smoky accent
List of Ingredients
1 lb (500 g) Raw jumbo shrimp
1 tbsp (15 mL) Vegetable oil
1 tbsp (15 mL) Lime juice
1 tsp (5 mL) Each soy sauce and sesame oil
1/2 tsp (2 mL) Pepper
2 Cloves garlic, minced
CORN AND BLACK BEAN SALAD:
3 Cobs corn
1 Can (19 oz/540 mL) black beans, drained and rinsed
1 Sweet red pepper, diced
1/2 cup (125 mL) Chopped red onion
1/2 cup (125 mL) Coriander leaves, coarsely chopped
3 tbsp (50 mL) Vegetable oil
3 tbsp (50 mL) Lime juice
1/2 tsp (2 mL) Salt
1/2 tsp (2 mL) Ground cumin
1/4 tsp (1 mL) Pepper
1 Head Boston lettuce, separated
Recipe
Peel off shrimp shells, leaving tails on; cut each shrimp lengthwise down back and gently pull out dark vein running down back. In bowl, combine oil, lime juice, soy sauce, sesame oil, pepper and garlic. Add shrimp; toss to coat. Cover and refrigerate for 1 hour.
CORN AND BLACK BEAN SALAD: Meanwhile, husk corn. Place on greased grill over medium-high heat. Close lid and cook, turning occasionally, until kernels are tender and grill-marked, about 15 minutes. Slice off kernels to make 1-1/2 cups (375 mL); place in bowl. Add black beans, red pepper, onion and coriander.
In small bowl, whisk together oil, lime juice, salt, cumin and pepper. Pour over corn mixture; toss to coat.
Place shrimp on greased grill over medium-high heat. Close lid and cook, turning once, until shrimp are pink, about 6 minutes.
Divide lettuce leaves among plates. Top with salad then grilled shrimp.
Makes 4 servings.
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