Name: Grilled Chipotle Lime Shrimp with Corn Salsa
Ingredients: 3/4 cup Knorr Southwest Chipotle Marinade (175 mL); 1 lb shrimp (large, tails left on (500 g)); 2 cups frozen corn niblets (cooked, drained and cooled (500 mL)); 1 sweet red pepper (seeded and finely chopped); 1 jalapeno (seeded and minced); 1/4 cup cilantro (chopped, fresh, 50 mL); 2 green onions (finely, chopped); 1 clove garlic (minced); 1 tbsp lime juice and (15 mL); 1 tbsp vegetable oil (15 mL); 1/2 tsp chili powder (2 mL); 1/2 tsp cumin (2 mL); salt; pepper

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(NC) – The flavours of the southwest are the perfect complement to the summer’s freshest foods such as corn, peppers, shrimp and green onions. You can transform fresh fare by marinating it in a little chipotle, cumin, oregano, garlic and lime juice. Embrace the zesty flavours of the southwest with the help of this fresh recipe from Knorr (www.knorr.ca).

Grilled Chipotle Lime Shrimp with Corn Salsa

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Makes Servings

Ingredients

3/4 cup Knorr Southwest Chipotle Marinade 175 mL
1 lb shrimp large, tails left on (500 g)
2 cups frozen corn niblets cooked, drained and cooled (500 mL)
1 sweet red pepper seeded and finely chopped
1 jalapeno seeded and minced
1/4 cup cilantro chopped, fresh, 50 mL
2 green onions finely, chopped
1 clove garlic minced
1 tbsp lime juice and 15 mL
1 tbsp vegetable oil 15 mL
1/2 tsp chili powder 2 mL
1/2 tsp cumin 2 mL
salt
pepper

Instructions

Pour marinade over shrimp in large resealable plastic bag. Marinate in refrigerator for 30 minutes. Preheat grill.
Meanwhile prepare salsa: Combine corn, red pepper, jalapeño, cilantro, green onions, garlic, lime juice, vegetable oil, chili powder and cumin. Toss well, and season to taste with salt and pepper. Remove shrimp from marinade, and grill for about 3-4 minutes, turning once.
Serve shrimp with salsa.