Cowgirl Caviar with Baja Shrimp

Cowgirl Caviar

with Baja Shrimp

With the weather warming up in Las Vegas and the days of 100 degrees on the horizon, I have to get creative with refreshing, protein and vitamin-packed meals that aren't just salads. Shrimp is nearly pure protein, with 109g protein per pound. This meal will keep your energy up all day with the vitamin benefits of any other boring salad.

Cowgirl Caviar Ingredients:

• 2 cans black beans, no salt added

• 3 ears of corn, peeled and rinsed (or 2 cans corn)

• 2 red bell peppers

• ½ red onion (optional)

• 2 roma tomatoes

• ½ cucumber

• 1 avocado

• 1 cup chopped cilantro

• 2 TBS organic olive oil

• Spray canola or avocado oil

• Juice of fresh lime

• Himalayan pink salt

• Freshly ground pepper

1. Turn on grill at medium/high heat and let heat up. After removing husk and rinsing, spray down corn with oil and sprinkle with himalayan salt and pepper.

2. Grill corn for 2-3 minutes on all four sides (10-12 minutes total). Once corn is grilled, chop corn off the cob and place into large mixing bowl. If not grilling corn on the cob, rinse canned corn in strainer and add to large mixing bowl.

3. Rinse black beans in strainer and add to mixing bowl with corn.

4. Chop red bell pepper, red onion, roma tomatoes, cucumber, avocado and cilantro. Add into bowl and mix.

5. Add olive oil, juice of fresh lime, freshly ground pepper and himalayan salt. Mix thoroughly.

6. Top with avocado and serve with baja shrimp.

Baja Shrimp Ingredients:

• 1 pound large shrimp, peeled and rinsed

• ½ tsp California chili pepper powder (mild)

• ¼ cup cilantro

• 1 TBS olive oil

• 1 TBS fresh garlic, minced

• Juice of ½ fresh lime

• Himalayan salt

• Freshly ground pepper

1. Peel shrimp of shells, rinse, and add to mixing bowl.

2. Chop cilantro and fresh garlic. Add to mixing bowl.

3. Add olive oil, fresh lime juice, California chili pepper powder, himalayan salt and ground black pepper to mixing bowl. Mix ingredients and let marinade for 10 minutes.

4. Heat skillet over medium/high heat. Spray with avocado or canola oil. Add marinated shrimp to skillet and cook for 2.5 minutes on each side (4-5 minutes total), until shrimp are opaque and pink.

5. Serve over cowboy caviar with fresh lime and avocado.