Chipotle Shrimp with Black Bean Salsa

In case you didn't know, I really like shrimp. I always have and I am constantly searching for new ways to use it. This may seem like more of a late summer recipe with the tomatoes, but believe it or not, there are still tomatoes to be found at the various farmers markets in Southern California. Of course, since they are a bit out of season, the tomatoes we have now are a bit expensive, but it was well worth the splurge for this recipe. Fresh tomatillos were also available to me, and this was my first time cooking with them. I am officially a tomatillo addict and can't wait to use them again. This salsa is so fresh and during our crazy weather last week, this was a beautiful dish to make me forget how cold and dreary it was outside. Although to be honest, I quite enjoyed the torrential rain and cold...I'm weird like that. The smoky, tart, spicy salsa goes great with this shrimp, but it is also great with chips and I am sure pairs very well with grilled chicken or steak. I am definitely already thinking of when I can make this again.







Chipotle Shrimp with Black Bean Salsa
(Adapted from Kalyn's Kitchen)



Makes 2 servings

For the shrimp:
8-10 large raw shrimp, shells removed and deveined
1 chipotle pepper, diced small
1 clove garlic, grated on a microplane
Dash hot pepper flakes
1 tablespoon lemon juice
1 teaspoon olive oil
Dash cayenne pepper
Large pinch salt
Pinch of pepepr

For the salsa:
15 ounces black beans, drained and rinsed
2 tomatoes, seeded and chopped in 1/4 inch dice
1/2 cup white onion, chopped in 1/4 inch dice
1 clove garlic, grated on a microplane
3 fresh tomatillos, diced
2 chipotle peppers, diced
Chopped cilantro to taste
1/4 tsp. hot pepper flakes
1-2 teaspoons olive oil
Salt and pepper to taste

To make the shrimp:
Put shrimp in small plastic bag or small bowl. Mix marinade ingredients and pour over. Marinate shrimp in refrigerator 1-2 hours.

To cook, preheat gas or charcoal grill to high. If desired, thread shrimp on skewers. Grill or saute until firm to the touch and completely opaque, about 3-4 minutes total. Serve shrimp with black bean salsa.

To make the salsa:
Drain black beans into a colander and rinse until no more foam appears. Let beans drain while you chop other ingredients.

Chop tomatoes, onions, peppers, and tomatillos, aiming for same size cut. Put into bowl and add other ingredients and stir a few times to combine. Chill 1 hour before serving. Serve salsa with Chipotle grilled shrimp.

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