Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      ears          fresh corn -- husked
   1                    tomato -- cored, seeded,
                        -- and chopped
   1      cup           drained canned black beans
     1/2  small         red onion -- chopped
     1/2  bunch         fresh cilantro -- leaves chopped
     1/2                fresh lime -- juiced
   2                    jalapeno chilies -- seeded, minced
     1/2  teaspoon      ground toasted cumin seeds
     1/4  cup           dry white wine
   2      tablespoons   olive oil
   1 1/2  pounds        large uncooked shrimp -- peeled, deveined
                        bamboo skewers -- soaked in water
                        -- for 30 minutes

Preparation:

Prepare barbecue (medium-high heat). Grill corn until just tender and brown in spots, turning frequently, about 10 minutes. Cut corn from cob. Transfer corn kernels to medium bowl. Add tomato, black beans, onion, cilantro, lime, 1 jalapeno and 1/4 teaspoon ground cumin and stir to blend. Season to taste with salt and pepper. Cover and refrigerate 1 hour to allow flavors to blend. Combine wine, olive oil, remaining jalapeno and 1/4 teaspoon ground cumin in large bowl. Add shrimp and toss to coat. Cover and refrigerate 1 to 2 hours, stirring occasionally. Remove shrimp from marinade; discard marinade. Thread shrimp on bamboo skewers. Sprinkle with salt and pepper. Grill until just cooked through, about 2 minutes per side. Spoon salsa onto platter. Top with shrimp skewers.