Caribbean Shrimp-Bean Salad
Yield: 4 Servings
Categories: Shrimp, Salads, Seafood
1 cn Black beans, rinsed and - drained (15-oz.) 1 sm Green pepper, finely chopped 1/2 c Sliced celery 1/2 c Sliced purple onion, - separated into rings 2 tb Chopped fresh cilantro 2/3 c Picante sauce 1/4 c Lime juice 1/4 ts Salt 2 tb Vegetable oil 2 tb Honey 6 c Water 2 lb Unpeeled medium-size fresh - shrimp Lettuce leaves Combine first 10 ingredients; toss gently. Cover and chill 8 hours stirring occasionally. Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill. Peel and devein shrimp. Arrange shrimp around edge of a lettuce-lined serving plate; spoon black bean mixture in center. Garnish with cherry tomato halves, if desired.