Grilled Shrimp Corn And Black Bean Tostada Salad Recipes

Steps:

• Skewer the shrimp onto metal skewers and place on a baking sheet.
• Whisk together 3 tablespoons of the olive oil, the juice of 1 lime, 1 tablespoon of the minced garlic, a big pinch of pink Himalayan salt and freshly ground pepper to taste in a large bowl. Pour the marinade over the shrimp and stir thoroughly to coat both sides of the shrimp. Let marinate for 20 minutes.
• Preheat a grill to medium-high heat.
• Grill the corn until slightly charred and grill marked, 3 to 4 minutes per side. Let cool, and then cut the kernels off the cob.
• Grill the shrimp until grill marked and pink in the center, 2 to 3 minutes per side. Let cool, and then remove from the skewers and slice in half crosswise.
• Combine the corn kernels, beans, shrimp, cilantro and pink Himalayan salt to taste in a large bowl. Drizzle with the remaining 2 tablespoons olive oil, the juice of 2 limes, the remaining 1 tablespoon minced garlic and freshly ground pepper to taste. Gently toss to combine. Let chill at least 30 minutes before serving.

Steps:

• For the salad: Preheat a grill on high for 5 minutes. Reduce the heat to medium high and grill the corn, with the cover closed and turning occasionally, until some kernels are black, about 12 minutes. Remove and allow the corn to cool slightly.
• Using a sharp knife, cut off the kernels into a very large, deep serving bowl. (Hold the narrow end of the cob, point the other end into the bowl and cut downward, so that flying kernels are trapped by the bowl itself.) Add the black beans, chickpeas, cilantro, green and red bell peppers, onions, chile peppers, salt and pepper to taste to the bowl and toss.
• For the dressing: Whisk together the lime juice, sugar, salt, vinegar, cumin, chili powder, garlic and olive oil in a small bowl. Season to taste with hot sauce.
• Pour the dressing over the salad and toss to thoroughly coat. Let sit at room temperature for 20 minutes, toss again and serve. The salad can be made a day in advance, covered and refrigerated. Bring to room temperature before serving.

Steps:

• Soak bamboo skewers in water for 30 minutes. 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 juice, 1 jalapeno and 1/4 teaspoon ground cumin and stir to blend. Combine wine, olive oil, remaining jalapeno and 1/4 teaspoon ground cumin in a 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 on platter. Top with shrimp skewers.

Steps:

• Combine black beans, corn, green chilies, tomatoes, green onions, shrimp, and cilantro in a large bowl; stir. Combine remaining ingredients and stir well.
• Stir in olive oil, cumin, garlic powder, lime juice, and hot sauce. Best refrigerated 2 hours before serving.

Steps:

• Make Dressing: Place lime juice in medium bowl. Gradually whisk in olive oil. Mix in cilantro, jalepeño, and cumin. Season to taste with salt and pepper. Make Salad: Combine tomatoes, beans, green onions, 3/4 cup cilantro and red onion in large bowl. (Dressing and salad can be prepared 6 hours ahead. Cover dressing and let stand at room temperature. Cover salad and refrigerate.) Prepare berbeque (medium-high heat). Mix lettuce into salad. Pour 1/4 cup dressing into small bowl. Reserve remainder for salad. Brush corn with dressing from small bowl. Grill corn unril beginning to brown, turning often, about 5 minutes. Brush shrimp with dressing from small bowl and grill until opaque in center, turning occasionally, about 5 minutes. Cut kernels from corn and add to salad. Toss salad with enough dressing to coat. Season with salt and pepper. Top with shrimp. Garnish with tortilla chips and additional cilantro, if desired.