It's spring in New England. Last week I was grilling these foil packets in beautiful, warm weather, and this week I needed to wear my down jacket again as the morning temperatures were below freezing. Mother Nature just wanted to remind us that we weren't anywhere close to summer yet!
This recipe from Cara's Cravings was perfect. I can already predict that this will be repeated for lunches and dinners throughout summer. It comes together easily and is quite flavorful. If you're tempted to try this before your grill is ready, you could also heat the packets in the oven.
You will need:
*8oz raw, medium-sized shrimp (peeled, deveined)
*1 cup canned black beans
*3/4 cup pineapple, diced
*1/3 cup red onion, diced
*2 tablespoons jalapeno, minced
*1 tablespoon fresh ginger, grated
*2 tablespoons fresh lime juice, divided
*1/2 teaspoon ground coriander
*3/4 teaspoon ground cumin, divided
*1/4 teaspoon chili powder
*pinch of salt
*freshly ground black pepper
*2 tablespoons chopped cilantro (omitted, but I'd use if I had it on hand)
*1/2 avocado, diced
*rice or other grain for serving
1. Preheat grill at medium. It should reach about 350-400 degrees.
2. Rinse shrimp and pat dry. In a small bowl, combine shrimp with 1/4 teaspoon cumin, chili powder, salt, and pepper. Set aside.
3. In another larger bowl, combine the black beans, pineapple, red onion, jalapeno, and ginger. Stir in 1 tablespoon lime juice, coriander, and remaining 1/2 teaspoon cumin.
4. Spray 2 large pieces of aluminum foil with olive oil. Spoon half of the black bean mixture into the center of each and top with half of the shrimp. Squeeze the remaining lime juice over the shrimp. Seal the foil by bringing the edges together and folding down to make the packets. Make sure it is sealed well on all sides.
5. Place the foil packets on the grill and cook, covered, for 10-12 minutes.
6. Remove the packets from the grill. Carefully open the foil packets and stir the contents. Top with the diced avocado and serve over rice.
If you'd like to see the nutritional information for this recipe, please visit the original recipe via the link above.