Chipotle Shrimp, Black Bean-Quinoa Salad, Grilled Chayote

By á-170456

Ingredients

• 1 pound cleaned peeled shrimp
• 1 teaspoon pureed canned chipotle chiles
• 1 cup cooked black beans
• 1 cup cooked quinoa
• 1 red bell pepper diced
• 1/2 red onion diced
• 4 tablespoons chopped fresh cilantro
• 6 tablespoons olive oil
• 4 tablespoons lime juice
• 2 ounces white wine
• 2 tablespoons chopped fresh garlic
• 2 chayote squash cut 1/4" slices
• 2 tablespoons butter

Details

Servings 4

Preparation

Step 1

Combine black beans, quinoa, red bell pepper, red onion, cilantro, 2 tablespoons olive oil, 2 tablespoons lime juice, and salt and pepper to taste.

Marinate chayote squash in 2 tablespoons olive oil, 1 tablespoon garlic, 2 tablespoons lime juice, and salt and pepper to taste. Grill or saute until soft.

Saute shrimp in remaining olive oil for 2 minutes, add garlic, and saute 1 minute longer. Add wine and chipotle chiles and reduce wine by 1/2 by cooking at a boil for approximately 1 minute. Remove from heat and whisk in butter.

Plate black bean-quinoa mixture on plates and divide squash equally to each plate. Divide shrimp and sauce on each plate and garnish with remaining cilantro.

This recipe yields 4 servings.