taste of tuesday: chipotle lime shrimp tacos w/corn & black bean salsa

I had mentioned these a few months ago and finally made them on Sunday. We love shrimp tacos at our house and these have become the new favorite. As always, I love recipes that are quick and easy and full of flavor. These have all 3 components. Heat up the grill one last time and enjoy the last days of summer.Chipotle Lime Grilled Shrimp
(my baking addiction)

Ingredients:

• 1 chipotle chili in adobo; chopped
• 1 TBS olive oil
• 1 teaspoon cumin
• 1 tablespoon brown sugar
• 1 lime (juice and zest)
• 2 tablespoons cilantro; chopped
• 1 pound shrimp; peeled and deveined

Directions:
1. Mix the chipotle, olive oil, cumin, brown sugar, lime zest, lime juice and cilantro in a bowl and and let marinate for 20 minutes.
2. Skewer the shrimp.
3. Oil up the grill and grill the shrimp until cooked, about 2-3 minutes per side.Corn & Black Bean Salsa
Ingredients:

• 3 TBS balsamic vinegar
• 1TBS olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon white sugar
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1 teaspoon Za’atar (couldn't find this so I left it out)
• 2 tablespoons chopped fresh cilantro
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can sweet corn, drained
• 1 red pepper; diced
• 1 jalapeno; seeded and diced
• 2 green onion sliced (I don't like green onions so I left this out)

Directions
1. In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and Za’atar.
2. In a medium bowl, stir together black beans, red pepper, jalapeno, green onions and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate.

We had leftovers of this salsa and ate it the next night with avocado chunks and tortilla chips. delicious!