Recipe - Grilled Shrimp With Roasted Corn And Black Bean Salsa

2 Ears fresh corn; husked
1 Tomato; cored, seeded,
Chopped
1 cup Drained canned black beans
One half small Red onion; chopped
One half bn Fresh cilantro; leaves
chopped
One half Fresh lime; juiced
2 Jalapeno chilies; seeded,
minced
One half teaspoon Ground toasted cumin seeds
One fourth cup Dry white wine
2 tablespoon Olive oil
1 One half pound Large uncooked shrimp;
peeled, deveined
Bamboo skewers; soaked in
water 30 minutes

Prepare barbecue (medium high heat). Grill corn until just tender and brown
in spots, turning frequently, about 10 minutes. Cut corn from cob. Transfer
corn kernels to medium bowl. Add tomato, black beans, onion, cilantro,
lime, 1 jalapeno and One fourth teaspoon ground cumin and stir to blend. Season to
taste with salt and pepper. Cover and refrigerate 1 hour to allow flavors
to blend. Combine wine, olive oil, remaining jalapeno and One fourth teaspoon
ground cumin in large bowl. Add shrimp and toss to coat. Cover and
refrigerate 1 to 2 hours, stirring occasionally. Remove shrimp from
marinade; discard marinade. Thread shrimp on bamboo skewers. Sprinkle with
salt and pepper. Grill until just cooked through, about 2 minutes per side.
Spoon salsa onto platter. Top with shrimp skewers. Yield: 4 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 11/6/96 show
Recipe By : TOO HOT TAMALES SHOW #6305

Posted to MCRecipe Digest V1 #281

Date: Wed, 06 Nov 1996 14:17:09 0600

From: Pat Asher asher@mcs.com