Drunken Chili Shrimp with 3 Bean and Cucumber Salad Recipe

Ingredients

• 1 15.8 oz. can great northern beans
• 1 15.5 oz. can light red kidney beans
• 1 15 oz. can black beans
• 1/2 of one large English (Hot House) cucumber (roughly 3/4 cup)
• 1 medium onion, chopped
• 2 Roma tomatoes or 1 beefsteak tomato, chopped
• 1/4 cup cilantro, roughly chopped (For me, that’s a small handful pulled of a bunch of fresh cilantro)
• The juice of 1 1/2 – 2 lemons (approx 1/4 cup)
• 1/4 to 1/3 cup extra virgin olive oil
• 2 tbsp dried Mexican oregano
• Salt and Pepper to taste
• 1/2 lb. large (31-40 count) frozen shrimp, peeled and deveined (Tail on or off, your choice, in my case this was 16 shrimp)
• 1/2 bottle white wine (I used a Sauvignon Blanc from Crane Lake, but use what you like!)
• 2 tbsp. chili powder
• 1 tbsp cumin
• 4 cloves garlic, crushed, skin on
• 3 or 4 sprigs cilantro
• 2-4 tsp olive oil or melted butter