Shrimp, Black Bean and Corn Salad Recipe
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Category: |
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Ingredients: |
Ingredients: 20 large (16-20 count) raw shrimp 2/3 cup olive oil 1/3 cup fresh squeezed lime juice 1/3 cup snipped fresh cilantro 1 tbsp. seeded, minced red jalapeno chilies 4 tsp. ground cumin 1/2 tsp. salt 1/8 tsp. cayenne pepper 1 (15 oz.) can black beans, rinsed and drained 1 (15 oz.) can gold and white corn, drained 3 cups grape tomatoes, halved 1/2 cup thinly sliced green onion, including some green tops 1/3 cup snipped fresh cilantro 4 (10-inch) wooden skewers, soaked in water for 30 minutes 6 cups chopped romaine large white corn tortilla chips
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Directions: |
Directions:Shell and devein shrimp; rinse. Pat dry with paper towels. Place in zipper closure food storage bag. Whisk together next seven ingredients; pour 1/4 cup over shrimp. Seal bag, reserving remaining dressing. Refrigerate 1-2 hours. Combine next five ingredients and reserved dressing; refrigerate, covered, several hours. Remove shrimp from marinade; place five shrimp on each skewer. To grill: prepare grill. Spray grill rack with non-stick cooking spray. Using direct heat cooking method, arrange shrimp on grill rack 5 inches from medium-hot coals. Grill, turning once until shrimp are opaque in center (about 5 minutes). To serve: toss romaine into bean mixture; spoon onto serving platter or individual plates. Top with shrimp. Garnish outer edges of plate with chips. Makes 4 servings. |
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