Yield: 4 Servings
Measure | Ingredient |
---|---|
1 can | Black beans, rinsed and drained (15-oz.) |
1 small | Green pepper, finely chopped |
½ cup | Sliced celery |
½ cup | Sliced purple onion, separated into rings |
2 tablespoons | Chopped fresh cilantro |
⅔ cup | Picante sauce |
¼ cup | Lime juice |
¼ teaspoon | Salt |
2 tablespoons | Vegetable oil |
2 tablespoons | Honey |
6 cups | Water |
2 pounds | Unpeeled medium-size fresh shrimp |
\N \N | 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.