Recipe for Grilled Shrimp with Roasted Corn and Black Bean Salsa 
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Yield:
4
Ingredients:
Amount Ingredient
2 x Ears fresh corn husked
1 x Tomato cored, seeded, and chopped
1 cup Drained canned black beans
1/2 sm Red onion chopped
1/2 bn Fresh cilantro leaves chopped
1/2 x Fresh lime juiced
2 x Jalapeno chilies seeded, minced
1/2 tsp Ground toasted cumin seeds
1/4 cup Dry white wine
2 tbl Olive oil
1/2 lb Large uncooked shrimp peeled, deveined
Instructions:
Instructions: Prepare barbecue (medium-high heat). Grill corn until just tender and brown in spots, turning frequently, about 10 minutes. Cut corn from cob. Transfer corn kernels to medium bowl. Add tomato, black beans, onion, cilantro, lime, 1 jalapeno and 1/4 teaspoon ground cumin and stir to blend. Season to taste with salt and pepper. Cover and refrigerate 1 hour to allow flavors to blend.

Combine wine, olive oil, remaining jalapeno and 1/4 teaspoon ground cumin in large bowl. Add shrimp and toss to coat. Cover and refrigerate 1 to 2 hours, stirring occasionally.

Remove shrimp from marinade; discard marinade. Thread shrimp on bamboo skewers. Sprinkle with salt and pepper. Grill until just cooked through, about 2 minutes per side.

Spoon salsa onto platter. Top with shrimp skewers.

This recipe yields 4 servings.

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