(Makes 4 servings with some salsa left over)
Ingredients:
16-20 medium raw shrimp, shells removed and deveined (enough shrimp for 4 people, I used 31-40 size shrimp)
1/4 tsp. ground chipotle chile powder (Nick used 1 canned Chipotle pepper, seeds removed and diced small)
1 clove garlic, minced (1/2 tsp. minced garlic)
hot pepper flakes to taste
2 T lemon juice
2 T olive oil
dash cayenne pepper (optional - I leave it out)
salt/pepper to taste
Black Bean Salsa Ingredients:
1 can (15 oz.) black beans, rinsed well
(Nick also used 1 can white beans. I leave out the white beans but use the same amount of other ingredients.)
2 tomatoes, seeded and chopped in 1/4 inch dice (2/3 cup diced tomato)
1/2 cup white onion, chopped in 1/4 inch dice
1/4 cup green pepper, chopped in 1/4 inch dice
1/4 cup red pepper, chopped in 1/4 inch dice
(You can also use 1/2 cup same color peppers)
1 clove garlic, minced (1/2 tsp. minced garlic)
1 can Mexican tomatillos, drained and chopped in 1/4 inch dice
(I used three small fresh tomatillos, can also use green tomatoes)
1/4 tsp. ground Chipotle chile powder (Nick used 1 canned Chipotle pepper, seeds removed and diced small)
chopped cilantro with stems, to taste
(I used the whole bunch, but I love cilantro)
1/4 tsp. hot pepper flakes
3 T olive oil
3 T red wine vinegar
salt/pepper to taste
Instructions:
Put shrimp in small ziploc bag. Mix marinade ingredients and pour over. Marinate shrimp in refrigerator 1-2 hours.
While shrimp marinates make the black bean salsa. Drain black beans into a colander and rinse until no more foam appears. Let beans drain while you chop other ingredients. (I blot them dry with a paper towel if they seem very wet.)
Chop tomatoes, onions, peppers, and tomatillos, aiming for same size cut. Put into bowl and add other ingredients and stir a few times to combine. Chill 1 hour before serving.
To cook shrimp, preheat gas or charcoal grill to high. (I spray the grill with non-stick spray) Thread shrimp on skewers. (Pinch shrimp together and put the skewer through in two places so they don't "spin" on the grill.) Grill until firm to the touch and completely opaque. (This only takes about 3-4 minutes, don't overcook.) Serve shrimp with black bean salsa.
This printable recipe from KalynsKitchen.com.
