"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Shrimp, Black Bean and Corn Salad Recipe

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This recipe for Shrimp, Black Bean and Corn Salad, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marian Williams
Added: Wednesday, April 2, 2008


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

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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