Shrimp with Corn and Black Bean Salad

So, remember last week I shared my husband’s epiphany in realizing he really does like Tex-Mex, Cal-Mex, Mexican type foods?  Ok…n-o-w he is requesting it as part of our weekly menu!   The following is an easy, quick-to-make weekday supper that is healthy but oh-so-yummy!  First dish is a Black Bean and Corn Salad along with some delicious Tex-Mex influenced shrimp.  I am definitely going to keep this in the summertime meal rotation…light, refreshing, and won’t heat up the kitchen!

Black Bean and Corn Salad

ingredients:
2 cups corn (fresh or frozen)
1/2 cup cucumber, peeled, small diced
1 small jalapeno, seeded and finely diced (optional)
1 (15 ounce) can black beans, drained and rinsed
1/2 cup sweet onion, finely diced
juice of 1/2 large lime
1 teaspoon olive oil
sea salt and freshly ground pepper, to taste

salad directions:
combine all ingredients; pour into a storage bag or container and refrigerate for at least 30 minutes for flavors to combine.

Tex-Mex Shrimp

marinade ingredients:
juice of 1/2 large lime
1 tablespoon olive oil
1 tablespoon chipotle chili powder
1 heaping tablespoon chopped garlic
1 teaspoon honey
pinch of cayenne pepper (optional)
sea salt to taste (I used a lemon-pepper-salt combo)
1/2 # medium to large shrimp, tails removed

marinade directions:

• simply whisk ingredients together in a medium-sized glass bowl
• add in shrimp and refrigerate for 30 minutes.

To finalize your dish

• heat a saute pan over medium-high heat
• pour shrimp and some of the marinade into the pan
• cook for 1-2 minutes ‘til starting to turn pink
• immediately flip over and cook other side for additional 2 minutes
• remove from heat; do not over cook

To serve:
I warmed up a couple of gluten free flour tortillas, and placed them (folded up) on each plate with a portion of the Black Bean and Corn Salad and some of the marinated shrimp. On the side, we also had some Spanish rice, fresh guacamole, and a dollop of sour cream.

This would also be delish (and low-carb) served with lettuce leaves to spoon the shrimp and salad into and roll up. I would love to hear of some of your ideas for serving and side dishes!

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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