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  • Grilled Shrimp, Corn And Black Bean Tostad

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    Grilled Shrimp, Corn And Black Bean Tostad
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 5 Tbsp. Fresh lime juice
    • 3/4 c. Extra virgin olive oil
    • 6 Tbsp. Fresh cilantro, minced
    • 1 1/2 Tbsp. Jalapeno chili (preferably red), chopped & seeded
    • 1 Tbsp. Grnd cumin
    • 3 c. Minced, seeded tomatoes
    • 1 can (15-ounce) black beans, rinsed & liquid removed
    • 1 c. Minced green onions
    • 3/4 c. Minced fresh cilantro
    • 3/4 c. Minced red onion
    • 6 c. Shredded iceberg lettuce (about 1 head)
    • 2 x Ears corn, husked
    • 24 lrg Chrimp (about 1 1/2lbs.) peeled, tails intact, deveined
    • 24 lrg Tortilla chips Additional minced fresh cilantro (optional)

    Directions

    1. For Dressing; place lime juice in medium bowl. Gradually whisk in extra virgin olive oil. Fold in cilantro, jalapeno and cumin. Season to taste with salt & pepper.
    2. For salad; combine tomatoes, beans, green onions, 3/4 c. cilantro and red onion in large bowl. (Dressing and salad can be prepared 6 hrs ahead.
    3. cover dressing and let stand at room temperature. Cover salad & chill.)
    4. Prepare barbecue (medium-high heat). Mix lettuce into salad. Pour 1/4 c. dressing into small bowl. Reserve remainder for salad. Brush corn with dressing from small bowl. Crill corn till beginning to brown, turning often, about 5 min. Brush shrimp with dressing from small bowl and grill till opaque in center, turning occassionally, about 5 min. Cut kernels from corn and add in to salad. Toss salad with sufficient dressing to coat. Season with salt & pepper. Top with shrimp. Garnish with tortilla chips and additional cilantro, if you like.

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