SOUTHWESTERN SHRIMP SALAD WITH GRILLED CORN (for six)

2 tablespoons fresh lime juice

1 tablespoon fresh orange juice

1 teaspoon diced chipotle chile in adobo, plus 1 tablespoon adobo sauce

2 teaspoons salt

1 garlic clove, minced

½ teaspoon honey

¼ cup plus 2 tablespoons olive oil

6 ears of corn, husks and silks removed

1 can (15 ounces) black beans, rinsed and drained

2 tablespoons chopped fresh cilantro, plus cilantro leaves for garnish

2 cups cherry or grape tomatoes, quartered

½ cup diced jicama

¼ cup diced red onion

1 pound medium shrimp (about 25), shelled and deveined

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1. In bowl, whisk together lime juice, orange juice, chipotle chile and adobo sauce, 1 teaspoon salt, garlic, honey and ¼ cup oil until smooth. Set vinaigrette aside.

2. Prepare hot fire in grill or preheat grill pan over high heat.

3. Rub corn with 2 tablespoons oil and 1 teaspoon salt.  Grill corn, turning occasionally, until charred in spots, 10 to 15 minutes.  Transfer to a platter and cool.  Brush shrimp with olive oil and add shrimp to rack or grill pan and grill, turning once, for 6 to 8 minutes, or until they are just cooked through.  Remove to platter.

4. When corn is cool enough to handle, remove kernels from cob and place kernels in a large bowl. Add black beans, chopped cilantro, tomatoes, jicama, onion, shrimp and vinaigrette.  Stir until very well combined and garnish with cilantro leaves.

 

adapted from a Williams Sonoma catalog