Chipotle Lime Grilled Shrimp with Corn & Black Bean Salsa

Tonight' s menu center on SHRIMP but we rounded it out with Restaurant Style Mexican Rice and ended with Chocolate Chip Pecan Cookies

Chipotle Lime Grilled Shrimp with Corn & Black Bean Salsa

INGREDIENTS:

For the Tacos

1 chipotle chili in adobo; chopped
1 tablespoon olive oil
1 teaspoon cumin
1 tablespoon brown sugar
1 lime (juice and zest)
2 tablespoons cilantro; chopped
1 pound shrimp; peeled and deveined

For the Corn & Black Bean Salsa

3 tablespoon balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon white sugar
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1 teaspoon Za’atar
2 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can sweet corn, drained
1 red pepper; diced
1 jalapeno; seeded and diced
2 green onion sliced

DIRECTIONS:

For the Tacos

1. Mix the chipotle, olive oil, cumin, brown sugar, lime zest, lime juice and cilantro in a bowl and and let marinate for 20 minutes.

2. Skewer the shrimp.

3. Oil up the grill and grill the shrimp until cooked, about 2-3 minutes per side.

For the Corn & Black Bean Salsa

1. In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and Za’atar.

2. In a medium bowl, stir together black beans, red pepper, jalapeno, green onions and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate.

adapted from Closet Cooking