Ceviche's Long-Lost Distant Cousin....Roasted Corn and Jalapeño Salsa with Shrimp

When Lo made this Salsa the other day, I knew I had to try it.  It didn't have anything on my "NO" list, and only had a couple things on my self imposed "avoid for optimal results" list.
(I can eat them occasionally as long as they don't end up in my regular rotation.)  

Don't you just want to grab a spoon and dig in???

Cumin

I am currently in the "reintroduction" phase of my elimination diet, and am on a strict schedule to try new foods.  Every 72 hours, I try one of my "NO" foods and see how I react.  I am starting at the bottom of my list and working my way, adding back foods that were on my "Low Reaction" list.

This Saturday, my food to try was the spice "cumin".  It is one of my favorite spices.  I love it's earthy, nutty aroma.  Since cumin is an ingredient used in Mexican cooking, I decided that it would be a great addition to Lo's salsa.  We were having some friends over to watch the UFC fights on Saturday night, so I wanted to be able to enjoy one of the snacks that I made for everyone to enjoy.  I also added a tub of wild, baby shrimp and instantly had a giant bowl full of summery, salsa-y goodness.  

I texted Lo and told her how I had improved her recipe.  

Shut the front door!!!

It's fantastic!  

I have Emma and I'm on my way somewhere else, but I'm taking a detour to your place first.
 
It's taking a siesta in the fridge right now. 
(as per your instructions)

It needs to wake up when I arrive.  Vamanos muchachos!!!!!!

Lo arrived, hungry and ready to chow down on some salsa, so we didn't answer the door (apparently the doorbell is really hard to hear when you have 15 people over watching the fights) and we left her on the front porch for a few minutes while we started scarfing down the salsa.  When we finally decided to let Lo in, she came in and said I'm just here for the salsa, that's it. Lo and I hovered around the salsa, munching away.  My hubby called her a food slut, then tried to get in on the action.  He got an evil glare and a "Back off."  When we finally let him try it, he couldn't stay away.  

A little bit of paradise in a jar

I did have one extra special secret ingredient when I made this salsa.  I have this minor little addiction to a store called Home Goods.  Seriously, there needs to be a support group.  I find myself going in there way too often to browse and always find some little treasure.  One of my favorite parts of the store is the little section with all the gourmet foods, oils, and seasonings.  With as much as I cook, I could go crazy just in that little area!  I found this little gem a couple months back, and have been dying to try it.  It really added a depth of flavor that ordinary salt doesn't.  If you can ever find it, or something similar, buy it.  You won't be sorry! 

Roasted Corn and Jalapeño Salsa with Shrimp

2 cups of frozen corn - thawed (or about 4 ears worth cut from the cob)

2 small jalapeños - seeded and diced 

1 basket of cherry tomatoes - chopped  OR 2 large tomatoes - seeded and diced

1 medium red onion - diced

2 medium sized cucumbers - peeled, seeded, and diced

2 medium avocados - chopped

1 can of black beans - rinsed

2 lbs cooked baby shrimp - rinsed

1 bunch of cilantro - chopped

1-2 tbl sea salt

2 tsp cumin

3 limes

Coat a skillet with some olive oil spray and turned it on high.  Add corn and stir constantly until the kernels start to look a little charred, about 5-7 minutes.  Remove from skillet to a large, glass bowl.

Add the jalapeños to the skillet and toast, about 2 minutes.  

Remember to not touch your face or eyes or any other sensitive body parts when you handle jalapeños.  It HURTS.  I always wear disposable gloves to keep the burn off my hands.  Remember to take out all the membranes and the seeds, unless you want it ultra spicy.

Wild baby shrimp
from Costco

Add the chopped tomatoes, onion, cucumbers, avocados, beans, shrimp, and cilantro.  Stir until combined.  Add salt and cumin.  Squeeze lime juice over the top.  Give a final stir, cover, and chill for about 2 hours.

Serve with chips as a dip, or on on top of a salad with your favorite dressing. Or just grab a fork and try not to eat the entire bowl. 

Because it does have shrimp in it, please be careful when you serve it, especially if you are outdoors at a BBQ.  Don't keep it at room temperature too long.  I would suggest keeping the serving bowl on ice, or use a small dish on the table that you replenish often and keep the majority in the fridge.