Spicy Shrimp and Corn Salad

1 tablespoon chili powder (I used Ancho Chile Powder)

1/2 teaspoon garlic powder

1/2 teaspoon cumin

1 teaspoon kosher salt

1 1/2 pounds medium shrimp, peeled and deveined

1-2 tablespoons olive oil

juice of a lime (divided)

2 ears sweet corn, kernels cut from cob

1 pint bottled salsa (I used my Basic Canned Salsa. This is where you will really adjust the spice of the dish to your taste. Use a mild salsa or heat it up, if you like.)

1 can (15 ounces) black beans, drained and rinsed

1/4 cup fresh cilantro, chopped


Combine the first 4 ingredients in a bowl.

Add shrimp and toss to coat.

Heat oil in a large skillet over medium-high heat.

Add shrimp and saute until cooked through.

Add juice of half of the lime.

Remove the shrimp from the pan.

Add the corn; saute briefly.

Stir in salsa and beans and bring to a simmer.

Remove from heat and add the juice of the other half of the lime and the cilantro.

Depending on final dish desired, stir shrimp into corn and bean mixture or serve shrimp on top. (Serves 4.)