Saturday, October 29, 2011

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.

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