Grilled Lime Shrimp with Black Bean, Corn, Pepper, Tomato & Feta Salad

Directions

1. Soak any wooden skewers in water if using them, while you prep the ingredients.
2. Wash and dry all produce, then dice the tomatoes and bell peppers and chop the parsley.
3. Zest the lime into a bowl and set aside; juice the lime into another bowl and whisk in oil, maple syrup, garlic powder, oregano, salt, pepper, and crushed red pepper to form the dressing.
4. Rinse and drain the black beans, then add them to the dressing bowl to coat lightly.
5. Rinse the corn to thaw, then add it to the dressing and beans; set the mixture aside.
6. If thawing shrimp, rinse them under cold water and pat dry; toss with lime zest and a pinch of salt and pepper.
7. Preheat a grill pan or skillet over medium-high heat and brush with oil.
8. Thread shrimp onto skewers (if using) and place them on a plate; otherwise, cook directly on the pan.
9. Cook the shrimp until opaque and cooked through, turning as needed, about 5 minutes.
10. Meanwhile, cut tomatoes into medium dice and add to the bowl with beans and corn; add diced peppers and chopped parsley, then toss to combine the salad.
11. Remove the shrimp from heat, plate alongside the salad, crumble feta over the salad, and serve.