- 1/4 cup fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 2 teaspoons minced garlic
- 2 teaspoons maple syrup
- 2 teaspoons chipotle hot sauce
- 3/4 pound medium shrimp, peeled and deveined
- 2 ears shucked corn
- Cooking spray
- 1 cup chopped romaine lettuce
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1 (15-ounce) can black beans, rinsed and drained
- 3 plum tomatoes, chopped
- 2 ounces baked blue corn tortilla chips (about 1 1/2 cups)
- 1/3 cup light sour cream
- 1/4 cup diced peeled avocado
- Lime wedges (optional)
1. Prepare grill to medium-high heat.
2. Combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in a small bowl, stirring with a whisk. Place the shrimp in a shallow bowl. Drizzle 1 tablespoon of the lime juice mixture over shrimp, tossing gently to coat. Reserve the remaining lime juice mixture; set aside. Thread shrimp onto metal skewers. Lightly coat corn with cooking spray. Place shrimp kebabs and corn on a grill rack coated with cooking spray. Grill 8 minutes, turning kebabs once and turning corn frequently until browned. Remove from grill; cool slightly.
3. Remove shrimp from skewers, and place in a large bowl. Cut kernels from ears of corn. Add corn, chopped lettuce, green onions, cilantro, black beans, and plum tomatoes to shrimp. Drizzle reserved lime juice mixture over the shrimp mixture, and toss gently to combine.
4. Divide tortilla chips evenly among 6 shallow bowls; top each serving with 1 cup shrimp mixture. Combine sour cream and diced avocado in a small bowl; mash with a fork until well blended. Top each serving with about 1 tablespoon sour cream mixture. Serve with a lime wedge, if desired.
Margee Berry, Trout Lake, Washington, Cooking Light
One of my Summer 2011 cooking goals is to move beyond the basics of brats and burgers on the grill so this recipe was a great way to get started. The most novice of grillers could easily perform the grilling part of this recipe. I prepped all of the ingredients for the salad, created the marinade and prepared the shrimp and corn before heading outside to grill. I didn’t have to make a single trip back upstairs which is always appreciated since I live on the third floor and our grill is in the yard. My boyfriend and I also had time to sneak in two games of bags while the grill heated up and the food cooked. We got to spend some time outside in the fading sunlight, have a few beers and when we were done, it was a snap to throw it all together.
The marinade is delicious in its own right. We had a full pound of shrimp so we snacked on a few while we were cooking and they were absolutely delicious. The Chipotle hot sauce and fire-roasted corn add a nice smoky spice to the entire dish. It was a lovely bit of summer…
and then it snowed overnight. My poor garden!