Adapted from Cooking Light and Found on My Recipes
~from Savoring Time in the Kitchen
Yield: 4 servings (serving size: 1/3 cup shrimp and about 2/3 cup bean mixture)
1 tablespoon chili powder
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin
1 1/2 pounds medium shrimp, peeled and deveined
Cooking spray (I used a little olive oil)
2 tablespoons fresh lime juice, divided
1 1/2 cups frozen whole-kernel corn, thawed (I used white corn)
3/4 cup bottled salsa
1/4 cup chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
Tortillas (optional)
Combine first 3 ingredients in a large bowl. Add shrimp; toss to coat.
Heat a large skillet over medium-high heat. Spray with cooking spray, or add a little olive oil, as I did. Add shrimp and sauté for 3 minutes or until just barely done. Add 1 tablespoon lime juice and toss to coat. Remove shrimp from pan into a heatproof container and set aside. Add corn to the pan and sauté 1 minute. Stir in salsa and beans and cook for about 30 seconds or until thoroughly heated. Stir in 1 tablespoon lime juice. Return the shrimp to the bean and corn mixture and sprinkle with chopped cilantro and toss. Serve immediately.