The best kind of summer meal: fast, fresh, and won’t heat up the kitchen.
A quick spin in a mini-blender or a mini food processor brings out a creamy texturewithout the dairy!
Which Shrimp To Buy
I use shell-on, 21 to 25 count shrimp in this recipe.
Sabrina Modelle
Drizzle with spicy cilantro dressing, and garnish with chopped chilies, cilantro, and lime.
More Bowls to Try!
In a larger bowl, toss shrimp with oil and then add the spices.
Sabrina Modelle
Stir with a large spoon until evenly coated.
Cover and refrigerate for 30 minutes or up to overnight.
If your grill has a thermometer, see to it it reads at least 500F.
Sabrina Modelle
Add all the dressing ingredients except the salt to the bowl of a mini chopper or a blender.
(The dressing may be made up to two days ahead and stored in the refrigerator.)
Taste, and add salt as needed.
Sabrina Modelle
In a small bowl, toss black beans with two teaspoons oil and salt and pepper to taste.
Shake off excess marinade and thread the shrimp into two metal skewers.
Using two skewers makes the shrimp easy to flip on a very hot grill.
Sabrina Modelle
Place the skewers on the grill.
Using tongs, press down gently on the skewers to encourage pretty grill marks and awesome charred flavor.
They will continue cooking for a few minutes after theyre off the grill.
Sabrina Modelle
Serve with small bowls of limes, chopped chilies, and chopped cilantro.
Sabrina Modelle
Sabrina Modelle
Sabrina Modelle
