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Broiled Shrimp w/ Black Bean/Corn Salad




Source of Recipe


Source: Cooking Light magazine


List of Ingredients




For the 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


For the Salad:

2 cups coarsely chopped tomatoes

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



Recipe



FOR THE 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.


FOR THE 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.