Login to Save Like

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

Cooking Instructions

1. 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.
2. 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.
3. In small bowl, whisk together oil, lime juice, salt, cumin and pepper. Pour over corn mixture; toss to coat.
4. Place shrimp on greased grill over medium-high heat. Close lid and cook, turning once, until shrimp are pink, about 6 minutes.
5. Divide lettuce leaves among plates. Top with salad, then grilled shrimp.

Black Bean and Couscous Salad

Mexican Bean Salad

Pasta and Bean Salad

Sensational Shrimp Kabobs

Bacon-Wrapped Barbecue Shrimp

Barbecue Salmon and Shrimp Recipes

Spring Fish Recipes

Sensational Soups and Stews

Quick & Easy Side Dishes

• Share
• Comment
• Mixx It!
• Print