Recipe - Caribbean Shrimp-Bean Salad

1 cn Black beans, rinsed and
drained (15oz.)
1 small Green pepper, finely chopped
One half cup Sliced celery
One half cup Sliced purple onion,
separated into rings
2 tablespoon Chopped fresh cilantro
2/3 cup Picante sauce
One fourth cup Lime juice
One fourth teaspoon Salt
2 tablespoon Vegetable oil
2 tablespoon Honey
6 cup Water
2 pound Unpeeled mediumsize fresh
shrimp
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 lettucelined serving plate; spoon black
bean mixture in center.

Garnish with cherry tomato halves, if desired.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini