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Southwestern style shrimp taco salad
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| 1/4 c | fresh lime juice |
| 2 tbls | olive oil |
| 1 tsp | ground cumin |
| 2 tsp | minced garlic |
| 2 tsp | maple syrup |
| 2 tsp | chipolte hot sauce |
| 3/4 lb | medium shrimp, peeled and deveined |
| 2 ears | shucker corn |
| Cooking spray | |
| 1 c | chopped romaine lettuce |
| 1/2 c | chopped green onions |
| 1/4 c | chopped fresh cilantro |
| 1 (15 oz) can | black beans, rinsed and drained |
| 3 | plum tomatoes, chopped |
| 2 oz | baked blue corn tortilla chips |
| 1/3 c | light sour cream |
| 1/4 c | diced peeled avocado |
| Lime wedges |
1) prepare grill to medium-high heat
2) combine lime juice, olive oil cumin, garlic, syrup and hot sauce in a small bowl, stirring with a whisk. Place the shrimp in a shallow bowl. Drizzle 1 tbls of the lime juice mixture over shrimp, toss gently to coat. Reserve the remaining lime juice mixture, set aside. Thread shrimp on skewers. Lightly coat corn with cooking spray. Grill shrimp and corn (coat rack with cooking spray). Grill 8 minutes turning once, or until browned.
3) remove shrimp from skewers place in large bowl. Cut kernels from corn. Add corn chopped lettuce, green onions, cilantro, black beans, plum tomatoes to shrimp mixture, and toss gently to combine.
4) divide tortilla chips evenly among 6 shallow bowls, top each serving with 1 c shrimp mixture. Combine sour and diced avocado in a small bowl, mash with a fork until well blended. Top each salad with 1 tbls of sour cream mixture.
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