Chipotle Lime Grilled Shrimp

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 lb. shrimp, peeled and deveined

Combine all ingredients in a bowl and let marinate for 20 minutes.

After 20 minutes, skewer the shrimp.

Place oil on the grill grate and grill the shrimp until cooked, about 2 to 3 minutes per side.

Corn and Black Bean Salsa

3 tablespoons balsamic vinegar

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon white sugar

1/2 teaspoon ground black pepper

1/2 teaspoon cumin

2 tablespoons cilantro, chopped

15 oz can black beans, rinsed and drained

15 oz can sweet corn, drained

1 red pepper, diced

1 jalapeno, seeded and chopped

2 green onions, sliced

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

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.

Printed from: The Sweet and Savory Kitchen