Grilled Shrimp with Corn and Black Bean Salad

By The Canadian Living Test Kitchen

42 people added this to their Recipe Box

Grilled Shrimp with Corn and Black Bean Salad

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	438438 cal
pro	29 g29g pro
total fat	18 g18g total fat
sat. fat	2 g2g sat. fat
carb	45 g45g carb
fibre	9 g9g fibre
chol	129 mg129mg chol
sodium	736 mg736mg sodium
% RDI:	-
calcium	77 calcium
iron	3333 iron
vit A	2121 vit A
vit C	100100 vit C
folate	9595 folate

The zippy flavours and brilliant colours of this salad complement tender, perfectly grilled shrimp. Grilling the corn concentrates the kernels' sweetness and adds a smoky accent.

Ingredients

1 lb raw jumbo shrimp 1 1lb lbraw jumbo shrimp
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 tbsp lime juice 1 1tbsp tbsplime juice
1 tsp soy sauce 1 1tsp tspsoy sauce
1 tsp sesame oil 1 1tsp tspsesame oil
1/2 tsp pepper 1/2 1/2tsp tsppepper
2 cloves garlic , minced2 2cloves garlic, minced
Corn and black bean salad
3 cobs corn 3 3cobs corn
1 1can (19 oz/540 mL) can (19 oz/540 mL)black beanblack beans, drained and rinsed
1 sweet red pepper , diced1 1sweet red peppersweet red peppers, diced
1/2 cup chopped red onions 1/2 1/2cup cupchopped red onionred onions
1/2 1/2cup cupcoriander leafcoriander leaves, coarsely chopped
3 tbsp vegetable oil 3 3tbsp tbspvegetable oil
3 tbsp lime juice 3 3tbsp tbsplime juice
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp ground cumin 1/2 1/2tsp tspground cumin
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 head boston lettuce , separated1 1head boston lettuce, separated

Preparation

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.

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.

In small bowl, whisk together oil, lime juice, salt, cumin and pepper. Pour over corn mixture; toss to coat.

Place shrimp on greased grill over medium-high heat. Close lid and cook, turning once, until shrimp are pink, about 6 minutes.

Divide lettuce leaves among plates. Top with salad then grilled shrimp.