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Meat/Fish: Grilled Shrimp, Black Bean & Mango Salad

Source of Recipe

AMA Family Health Cookbook


List of Ingredients

2 cans black beans, rinsed and drained
1 red bell pepper, chopped
1 ripe mango, peeled and cut 1/2" dice
1/2 cup thinly sliced scallion + 1/4 cup
1/2 cup chopped cilantro
1 pound large shrimp, peel and devein
6 cups torn spinach leaves
1/2 cup tropical vinaigrette

VINAIGRETTE:
1/4 cup fresh lime juice
1/4 cup fresh orange juice
3 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
2 teaspoons grainy dijon mustard
2 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons chili powder
1/4 teaspoon black pepper
salt to taste


Recipe

For vinaigrette, in small bowl whisk together all ingredients; use immediately or refrigerate up to 2 days. In mixing bowl, combine the beans, bell pepper, mango, 1/2 cup of scallions, and cilantro with 1/2 cup of the vinaigrette. Refrigerate for at least 30 minutes or up to 6 hours.

Prepare a medium hot barbecue or preheat a broiler. In a shallow dish, toss the shrimp with 1/4 cup vinaigrette. Refrigerate for 15-30 minutes. thread shrimp onto metal skewers and grill, turning once or twice, until lightly charred on the outside and cooked through, 4-5 minutes. Divide the spinach among six plates. Spoon the bean and mango salad onto the spinach, top with shrimp, and sprinkle with remaining 1/4 cups scallions. Serves 6.