Black Bean, Corn, and Spicy Shrimp

Black Bean, Corn, and Spicy Shrimp 

adapted from: myrecipes.com

Yield: 4 servings (serving size: 1/3 cup shrimp and about 2/3 cup bean mixture)

Ingredients

• 1  tablespoon  chili powder
• 1/2  teaspoon  garlic pepper
• 1 1/2  pounds  medium shrimp, peeled and deveined ( I used frozen and thawed)
• 2  tablespoons  lime juice, divided
• 1 1/2  cups  frozen whole-kernel corn, thawed
• 3/4  cup  bottled salsa
• 1  (15-ounce) can black beans, rinsed and drained

Preparation

Heat a large nonstick skillet over medium-high heat.

Combine first 2 ingredients in a large bowl. Add shrimp; toss to coat.

Add shrimp to pan; sauté 3 minutes or until done. Add 1 tablespoon lime juice. Remove shrimp from pan. Add corn to pan; sauté 1 minute. Stir in salsa and beans until thoroughly heated. Stir in 1 tablespoon lime juice. Serve shrimp over bean mixture.

And thanks to Bethany for providing the delicious dessert: her oatmeal chocolate chip cookies. 

They were wonderful :)