Adapted from Cooking Light
~from Savoring Time in the Kitchen
Yield: 4 servings (serving size: 1/3 cup shrimp and about 2/3 cup bean mixture - adjust recipe for heartier appetites)
1 tablespoon chili powder
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin
1 1/2 pounds medium shrimp, peeled and deveined (I like to have that be the net weight, after peeling and deveining)
Cooking spray or canola oil
2 tablespoons fresh lime juice, divided
1 1/2 cups frozen whole-kernel corn, thawed
3/4 cup bottled salsa
1/4 cup chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
Heat a large nonstick or other large skillet over medium-high heat.
Combine first 3 ingredients in a large bowl. Pat shrimp dry with paper toweling and add shrimp to bowl and toss to coat. This can be done a couple of hours in advance and kept refrigerated.
Heat skillet over medium heat heat on stove top. Coat nonstick pan with cooking spray or, if using a regular skillet, add 1 tablespoon canola oil. Add shrimp and sauté about 3 minutes, turning once halfway through. Use a tongs to flip over uncooked side of shrimp. Add 1 tablespoon lime juice and toss - then remove shrimp from the pan to a plate. Add corn to pan and sauté for 1 minute. Stir in salsa, cilantro, and beans; cook another minute or until thoroughly heated. Stir in 1 tablespoon lime juice. Serve shrimp over bean mixture.
Suggestions:
The shrimp could also be skewered and prepared on the grill
1-2 small zucchini can be diced and sautéd for 1-2 minutes just before the corn is added.
Shrimp can be added back to the pan with the vegetable and bean mixture and served together right from the pan.
This tastes great on a soft tortilla.
Add a simple side salad of crisp romaine, sliced radishes, cucumber and diced, fresh tomato with a southwest-style dressing and serve alongside the shrimp and beans. Delicious!