Grilled Sweet Chipotle Shrimp
with Avocado-Corn Salad
Here comes a recipe that reads as 'weekend special' but it's actually simple enough for any day of the week! Juicy jumbo shrimp are grilled to charred perfection before being tossed in a sweet and smoky chipotle sauce. Flavourful cilantro rice and a vibrant avocado-bean and corn salad are ideal accompaniments!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Corn on the Cob
Feta Cheese, crumbled
(Contains Egg, Milk, Mustard, Soy)
Vegetable Stock Powder
(Contains Soy, Sulphites)
Not included in your delivery
Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 450°F over medium-high heat. Using a strainer, drain and rinse black beans.Add vegetable stock powder, 1 1/2 cups (3 cups) water and 1 tbsp (2 tbsp) butter to a medium pot. Cover and bring to a boil over high heat.Once boiling, add rice and half the black beans, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 14-16 min.Remove from heat. Set aside, still covered.
Meanwhile, husk corn, then halve crosswise.Add corn to the grill. Close lid and grill, turning occasionally, until tender and grill marks form, 8-10 min. Transfer corn to a plate.
Zest, then juice half the lime. Cut remaining lime into wedges.Halve tomatoes.Roughly chop cilantro.Peel, pit, then cut avocado into 1/4 -inch pieces.
Add remaining black beans to a large bowl. Using a fork, lightly mash about half of the beans until they burst slightly.Place cobs cut-side down on a cutting board. Moving the knife along the cobs in a downward motion, shave corn kernels off.Add corn, avocados, tomatoes, half the cilantro, 1 tbsp (2 tbsp) lime juice, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp oil (1 tbsp) to the bowl with black beans. Season with salt and pepper, to taste, then stir to combine.
Using a strainer, drain and rinse shrimp, then pat dry with paper towels.Add shrimp, Mexican Seasoning, half the chipotle sauce and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper, then toss to coat.Place shrimp on the grill. Close lid and grill, flipping shrimp once, until cooked through, 2-3 min per side.**
Fluff rice with a fork, then stir in lime zest and remaining cilantro.Divide rice and salad between plates. Sprinkle feta over salad.Top rice with shrimp. Drizzle remaining chipotle sauce over shrimp. Squeeze a lime wedge over top, if desired.