Name: Grilled Lime Shrimp with Black Bean, Corn, Pepper, Tomato & Feta Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans black beans; 1 ½ (113 g) pkgs crumbled feta cheese; 3 cups frozen corn; 1 small bunch Italian (flat-leaf) parsley; 3 limes; 1 ½ orange bell peppers; 1.02 kg raw peeled shrimp, fresh or frozen; 6 tomatoes; black pepper; crushed red pepper; extra virgin olive oil; garlic powder; oregano, dried; pure maple syrup; salt

Grilled Lime Shrimp with Black Bean, Corn, Pepper, Tomato & Feta SaladGrilled Lime Shrimp with Black Bean, Corn, Pepper, Tomato & Feta Salad — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 (398 ml) cans black beans

1 ½ (113 g) pkgs crumbled feta cheese

3 cups frozen corn

1 small bunch Italian (flat-leaf) parsley

3 limes

1 ½ orange bell peppers

1.02 kg raw peeled shrimp, fresh or frozen

6 tomatoes

black pepper

crushed red pepper

extra virgin olive oil

garlic powder

oregano, dried

pure maple syrup

salt

Instructions

If using wooden skewers, place 12-18 skewers in a shallow dish of water to soak until you are ready to use them.

Wash and dry the fresh produce.

Zest limes into a large bowl and set aside for later use. Juice limes into another large bowl, then add oil, maple syrup, and spices. Whisk to combine the dressing.

Drain and rinse beans. Add to the bowl with the dressing.

Rinse corn under hot water (from the tap) to thaw, then add to the bowl and set aside.

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Add shrimp to the bowl with the lime zest, season with salt and pepper, then stir to coat.

Thread shrimp onto the skewers and place on a plate. (If you don't have skewers, you can cook the shrimp directly on the grill pan.)

Preheat a grill pan or regular skillet over medium-high heat.

Once the pan is hot, coat with oil. Working in batches, add skewers to the pan and cook, turning occasionally, until shrimp are cooked through, about 5 minutes. Remove from heat.

Meanwhile, medium dice tomatoes. Add to the bowl with the beans and corn.

Trim, seed, and medium dice bell peppers. Add to the bowl.

Shave parsley leaves off the stems; discard stems and roughly chop the leaves. Add to the bowl and stir to combine the salad.

To serve, divide shrimp skewers and salad between plates. Top salad with feta and enjoy!

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