Yield: 4 Servings
|1 pounds||Unpeeled, medium-size fresh shrimp|
|1 medium||Onion, chopped|
|1||Garlic clove, pressed|
|1 tablespoon||Vegetable oil|
|¾ teaspoon||Ground turmeric|
|½ teaspoon||Ground cumin|
|8 ounces||Bow tie pasta, uncooked|
|1 can||(15-oz) black beans, rinsed and drained|
|1 can||(8-oz) pineapple chunks, drained|
|1 large||Tomato, chopped|
|¼ cup||Minced fresh cilantro|
|¼ cup||Vegetable oil|
|¼ cup||Fresh lime juice|
Peel shrimp, and devein, if desired. Saute chopped onion and garlic in 1 tablespoon hot oil in a Dutch oven until tender. Add 6 cups water and next 3 ingredients; bring mixture to a boil. Add pasta; cover, reduce heat, and simmer 12 minutes. Stir in shrimp. Cover and simmer 5 minutes or until shrimp turn pink; remove from heat. Drain and cool 10 minutes. Stir in black beans and next 3 ingredients.
Whisk together ¼ cup oil and lime juice. Pour over salad, and toss.
Serve immediately, or cover and chill.