Remington's Prickly Pear BBQ-Glazed Shrimp with Roasted Corn and Black Bean Relish


  • 12 large shrimp, peeled and deveined
  • 3 Tbsp olive oil (for saut?ing)
  • 1 cup roasted corn kernels
  • 1 cup cooked black beans
  • 1/2 cup sugar
  • 1/2 cup red wine vinegar
  • 1/2 tsp lemon juice
  • 2 cups chicken broth or stock
  • 1/2 cup prickly pear syrup or jelly
  • 1 Tbsp Southwestern seasoning
  • 1 Tbsp cornstarch mixed with water
  • Salt and pepper, to taste


Season shrimp with salt and pepper. Sauté over medium heat. Remove from pan. Sauté corn and beans for several minutes. Add shrimp and glaze*; toss. Finish heating shrimp (don't overcook).

*Glaze: Simmer sugar, vinegar and lemon juice over medium heat until caramelized. Add remaining ingredients and bring to boil. Thicken with cornstarch and cool.

Makes 4

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