- 10 jumbo raw shrimp, peeled and deveined
- Salt and freshly ground pepper
- 1 1/2 cups Harmons corn and black bean salad
- 1/2 lemon
- 2 Tbsp chopped fresh cilantro
Preheat a grill pan over medium-high heat or a grill to 375°.
Season shrimp with salt and pepper and place on pan or grill and cook until pink, 2 minutes per side. Transfer to a platter and squeeze half lemon over shrimp.
Divide corn and black bean salad between two plates and arrange shrimp on top. Garnish with cilantro.