Shrimp, corn and bean salad

Ingredients:

• 450 g large shrimp, peeled and deveined
• 5 tbsp. l. olive oil
• Juice of 3 limes
• 2 tablespoons of crushed garlic
• Pink Himalayan salt
• Freshly ground black pepper
• 6 ears of corn, shelled
• 2 x 400g cans black beans, rinsed
• 1 small bunch cilantro, chopped
• Special equipment: metal skewers

Preparation:

1. Thread the shrimp onto metal skewers and place on a baking sheet.
2. In a large bowl, combine 3 tablespoons olive oil, the juice of 1 lime, 1 tablespoon minced garlic, a large pinch of pink Himalayan salt, and freshly ground black pepper to taste.
3. Pour the marinade over the shrimp and toss thoroughly to coat both sides. Let marinate for 20 minutes.
4. Preheat grill to medium-high heat.
5. Grill the corn until lightly browned, 3-4 minutes per side. Let cool, then cut the kernels off the cob.
6. Grill the shrimp until bright pink in the center, 2-3 minutes per side. Let cool, then remove from the skewers and slice in half crosswise.
7. In a large bowl, combine corn kernels, beans, shrimp, cilantro, and pink Himalayan salt to taste.
8. Drizzle with the remaining 2 tablespoons olive oil, the juice of 2 limes, the remaining 1 tablespoon minced garlic, and season with pepper to taste. Toss gently. Let cool for at least 30 minutes before serving.