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Remington's Prickly Pear BBQ-Glazed Shrimp with Roasted Corn and Black Bean Relish

Source: Remington's Restaurant & Lounge - Scottsdale, Arizona

12 large shrimp, peeled and deveined
3 tablespoons olive oil (for saut?ing)
1 cup roasted corn kernels
1 cup cooked black beans
1/2 cup sugar
1/2 cup red wine vinegar
1/2 teaspoon lemon juice
2 cups chicken broth or stock
1/2 cup prickly pear syrup or jelly
1 tablespoon Southwestern seasoning
1 tablespoon cornstarch mixed with water
Salt and pepper, to taste

Season shrimp with salt and pepper. Saut? over medium heat. Remove from pan. Saut? corn and beans for several minutes. Add shrimp and glaze*; toss. Finish heating shrimp (don't overcook).

* Glaze: Simmer sugar, vinegar and lemon juice over medium heat until caramelized. Add remaining ingredients and bring to boil. Thicken with cornstarch and cool.

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