| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Vegetables |
Caribbean |
Shrimp, Salads, Seafood |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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