Restaurant Recipes

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

No Photo



  • 12 large shrimp, peeled and deveined
  • 3 tablespoons olive oil (for sautéing)
  • 1 cup roasted corn kernels
  • 1 cup cooked black beans


  • 1/2 cup granulated 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



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


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


Remington's Restaurant & Lounge - Scottsdale, Arizona

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