Title: Grilled shrimp with roasted corn and black bean salsa
 Categories: 2hot
      Yield: 4 Servings
 
      2    Ears fresh corn, husked
      1    Tomato, cored, seeded,
           Chopped
      1 c  Drained canned black beans
    1/2 sm Red onion, chopped
    1/2 bn Fresh cilantro, leaves
           Chopped
    1/2    Fresh lime, juiced
      2    Jalapeno chilies, seeded,
           Minced
    1/2 ts Ground toasted cumin seeds
    1/4 c  Dry white wine
      2 tb Olive oil
  1 1/2 lb Large uncooked shrimp,
           Peeled, deveined
           Bamboo skewers, soaked in
           Water 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, 1 jalapeno and 1/4 teaspoon ground cumin and
  stir to blend. Season to taste with salt and pepper. Cover and
  refrigerate 1 hour to allow flavors to blend.
  
  Combine wine, olive oil, remaining jalapeno and 1/4 teaspoon ground
  cumin in 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 onto platter. Top with shrimp skewers.
  
  Yield: 4 servings