Broiled Shrimp Over Black Bean-and-Corn Salad

Broiled Shrimp Over Black Bean-and-Corn Salad

I've been making this recipe for years...always good!

from Cooking Light

• YIELD: 6 servings (serving size: 3/4 cup salad and 4 ounces shrimp)

Ingredients

• Marinated shrimp:
• 1/3 cup fresh lime juice
• 1/4 cup thawed orange juice concentrate
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons honey
• 1 garlic clove, minced
• 2 pounds large shrimp, peeled
• Cooking spray
• Salad:
• 2 cups coarsely chopped tomato
• 1/2 cup sliced green onions
• 1/3 cup chopped fresh cilantro
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15.25-ounce) can whole-kernel corn, drained
• 1 jalapeño pepper, seeded and chopped
• 1/4 cup fresh lime juice
• 2 tablespoons olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Preparation

To prepare marinated shrimp, combine first 6 ingredients in a large zip-top bag. Add shrimp to bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove shrimp from bag; discard marinade.
Preheat broiler.
Place shrimp on a broiler pan coated with cooking spray. Broil 4 minutes or until shrimp are done.
To prepare salad, combine tomato and next 5 ingredients (tomato through jalapeño) in a large bowl. Combine 1/4 cup lime juice, oil, cumin, salt, and black pepper in a small bowl; stir with a whisk. Pour dressing over bean mixture; toss well. Spoon salad onto each of 6 plates; top with shrimp.