Grilled Spicy Lime Shrimp Tacos with Black Bean & Corn Salsa

This post is in partnership with Le Creuset.  All opinions and photos are my own.

All of the fresh fish and shrimp tacos we enjoyed on vacation earlier this month left us
craving for more, so I decided to use my new Le Creuset Signature Square Skillet Grill
to make some Grilled Spicy Lime Shrimp Tacos with Black Bean & Corn Salsa at home.



I'm all about the great outdoors and grilling outside, but sometimes it's just too dang hot!
I'd rather grill inside the house in the comfort of some good ole air conditioning! The
Le Creuset Signature Square Skillet Grill gives the delicious flavor of grilling, without
the sweating and mosquitos!

My recipe for Grilled Spicy Lime Shrimp Tacos with Black Bean & Corn Salsa couldn't
be easier.  Simply combine the marinade ingredients and shrimp in a plastic resealable bag
to let the flavors marinate for at least 30 minutes.  While the shrimp is doing it's thing,
make some delicious black bean and corn salsa.

I sautéed frozen corn with olive oil in the signature square skillet grill to give it delicious
grilled flavor as well.  Once the corn is ready, remove it from the pan and combine with
the rest of the salsa ingredients. There's no need to wash the skillet, because we're going
to use it to grill the shrimp!

Don't they look delicious! Serve shrimp over warm tortilla's with some purple cabbage
and the black bean and corn salsa. It's also great served over rice!

The high ridges on the skillet grill allow fat and grease to drain, while the spout on the
side allows for drip-free pours.  I'm in love with the pretty marine color too! It's quickly
becoming one of my favorite skillets!

Grilled Spicy Lime Shrimp Tacos with Black Bean Salsa

1 pound shrimp, peeled and deveined
4 T extra virgin olive oil, divided
juice of one large lime
1/2 tsp. minced garlic
2 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. paprika
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. red pepper flakes
four tortillas for serving
purple cabbage and cilantro for topping

In a small bowl whisk 3 T of  olive oil, lime juice, garlic, chili powder, cumin, paprika,
salt, pepper and red pepper flakes.  Pour into a resealable bag and add shrimp.
Toss to coat and marinate for at least 30 minutes. While shrimp is marinating, prepare the salsa.

Pour 1 T of olive oil into a Le Creuset Signature Square Grill pan.  Place shrimp evenly in
the pan, do not overlap.  Grill on each side for 2-3 minutes or until no longer pink.

Serve with warm tortillas, purple cabbage and black bean and corn salsa.

Black Bean & Corn Salsa

1 can black beans, rinsed and drained
3/4 cup frozen corn, grilled
1/2 small red onion, chopped
1/2 jalapeño pepper, chopped
1 roma tomato, chopped
juice of one large lime
3 T fresh cilantro, chopped
1/2 tsp. ground cumin
salt and pepper to taste

Combine ingredients into a mixing bowl. Serve over grilled shrimp tacos.

Enjoy!

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