Spicy Shrimp, Black Beans and Corn

Adapted from Cooking Light

~from Savoring Time in the Kitchen

Yield: 4 servings (serving size: 1/3 cup shrimp and about 2/3 cup bean mixture - adjust recipe for heartier appetites)

1 tablespoon chili powder

1/2 teaspoon garlic salt

1/2 teaspoon ground cumin

1 1/2 pounds medium shrimp, peeled and deveined (I like to have that be the net weight, after peeling and deveining)

Cooking spray or canola oil

2 tablespoons fresh lime juice, divided

1 1/2 cups frozen whole-kernel corn, thawed

3/4 cup bottled salsa

1/4 cup chopped fresh cilantro

1 (15-ounce) can black beans, rinsed and drained

Heat a large nonstick or other large skillet over medium-high heat.

Combine first 3 ingredients in a large bowl. Pat shrimp dry with paper toweling and add shrimp to bowl and toss to coat. This can be done a couple of hours in advance and kept refrigerated.

Heat skillet over medium heat heat on stove top. Coat nonstick pan with cooking spray or, if using a regular skillet, add 1 tablespoon canola oil. Add shrimp and sauté about 3 minutes, turning once halfway through. Use a tongs to flip over uncooked side of shrimp. Add 1 tablespoon lime juice and toss - then remove shrimp from the pan to a plate. Add corn to pan and sauté for 1 minute. Stir in salsa, cilantro, and beans; cook another minute or until thoroughly heated. Stir in 1 tablespoon lime juice. Serve shrimp over bean mixture.

Suggestions:

• • The shrimp could also be skewered and prepared on the grill

  • 1-2 small zucchini can be diced and sautéd for 1-2 minutes just before the corn is added.

  • Shrimp can be added back to the pan with the vegetable and bean mixture and served together right from the pan.

  • This tastes great on a soft tortilla

  • Add a simple side salad of crisp romaine, sliced radishes, cucumber and diced, fresh tomato with a southwest-style dressing and serve alongside the shrimp and beans. Delicious!