In a large skillet, melt butter over medium heat. Add onion and garlic. Saute until soft, approximately 5 minutes.
Add red bell pepper, green bell pepper, corn and coriander. Heat for 2 minutes.
Add shrimp and red wine vinegar to mixture and cover for 3 minutes.
After 3 minutes, turn shrimp so both sides cook evenly. Add black beans. Cover and cook for an additional 2 minutes to warm. Shrimp should be starting to curl and be a light pink. If they still have any grey, cook for an additional 2-3 minutes. Vegetables should be soft but still taunt.
Serve over Creamy Cheddar Grits.
If you've tried this recipe, come back and let us know how it was!