CITRUS CHIPOTLE GLAZED SHRIMP W/ ZESTY CORN SALSA

CITRUS CHIPOTLE GLAZED SHRIMP W/ ZESTY CORN SALSA image

Yield 4 servings

Number Of Ingredients 22

Marinade
1/2 chipotle chile in adobo, minced
2 Tbl lime juice from two limes
2 Tbl orange juice from 1 orange
2 Tbl vegetable oil
2 cloves garlic, minced
1 Tbl brown sugar
1/2 inch ginger root, finely grated
1 tsp chili powder
1/2 tsp ground cumin
1/2 salt
1 lb 16-25 ct shrimp, peeled deveined
Salsa
2 ears fresh corn, shucked
1 red bell pepper, cored and cut in two, flattened with veins removed
1/2 chipotle chile in adobo
1 shallot, minced
4 scallions, sliced finely
1/2 cup canned black beans, drained and rinsed
2 Tbl lime juice from 1 lime
2 Tble vegetable oil
1/4 tsp salt or more to taste

Steps:

Heat enough charcoal in grill to create a two level fire. Combine first 10 ingredients, reserve 1/4 cup. To the remaining 1/4 cup, add 1 Tbl honey Place the shrimp in a plastic bag with reserved 1/4 cup marinade and allow to sit for 20 minutes. While shrimp marinates, place corn and bell pepper skin side down over cooler side of grill. Turn corn every two minutes until lightly charred on all sides. Turn pepper after 3-4 mintes and cook for another 3 minutes. Remove corn, cut kernals with chefs knife by standing ear on its end. Remove pepper and dice into 1/4 inch squares. Combine pepper with corn and all other salsa ingredients. Remove shrimp form marinade, skewer shrimp and place over hot side of grill. Baste shrimp with honey mixture turn over, baste again and cook 2 minutes. Baste shrimp and turn, baste again and cook for another minute. Remove shrimp. Plate by placing a couple of spoonfuls of salsa in the middle of the plate with the shrimp removed from skewers and placed on top.