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• 2 tbs olive oil
• 1 15 oz. can black beans, rinsed and drained
• 1 cup chopped green onions
• 3/4 cup chopped red onion
• 3/4 cup chopped fresh cilantro
• 1 tbs cumin
• 2 tbs Hot Squeeze
• 2 ears corn, husked
• 24 large shrimp (about 1 1/2 pounds), peeled and de-veined
• Lime-jalapeño dressing (see recipe)

Prepare grill (medium-high heat). Pour 1/4 cup dressing into small bowl. Brush corn with dressing. Grill corn until it begins to brown, turning often, about 5 minutes.

Brush shrimp with dressing and grill until opaque in center, turning occasionally, about 5 minutes. Sauté green onions and red onions in olive oil over medium heat for 5 minutes Add black beans, cumin, Hot Squeeze and salt to taste. Stir in reserved dressing and grilled shrimp. Adjust flavors by pouring on the Hot Squeeze. Serve with grilled corn.