Yield: 4 Servings
|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|
|2 tablespoons||Vegetable oil|
|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.