Chipotle Lime Grilled Shrimp with Corn & Black Bean Salsa

By Lady Butterfly

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

Details

Servings 1
Adapted from mybakingaddiction.com

Preparation

Step 1

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.