CHIPOTLE SHRIMP, BLACK BEAN-QUINOA SALAD, GRILLED CHAYOTE RECIPE

Steps:

• Combine black beans, quinoa, red bell pepper, red onion, cilantro, 2 tablespoons olive oil, 2 tablespoons lime juice, and salt and pepper to taste. Marinate chayote squash in 2 tablespoons olive oil, 1 tablespoon garlic, 2 tablespoons lime juice, and salt and pepper to taste. Grill or saute until soft. Saute shrimp in remaining olive oil for 2 minutes, add garlic, and saute 1 minute longer. Add wine and chipotle chiles and reduce wine by 1/2 by cooking at a boil for approximately 1 minute. Remove from heat and whisk in butter. Plate black bean-quinoa mixture on plates and divide squash equally to each plate. Divide shrimp and sauce on each plate and garnish with remaining cilantro. This recipe yields 4 servings.