Recipe - Caribbean Shrimp Salad Jb

1 pound Unpeeled, mediumsize fresh
shrimp
1 md Onion, chopped
1 Garlic clove, pressed
1 tablespoon Vegetable oil
6 cup Water
Three fourths teaspoon Ground turmeric
One half teaspoon Ground cumin
One half teaspoon Salt
8 ounce Bow tie pasta, uncooked
1 cn (15oz) black beans, rinsed
and drained
1 cn (8oz) pineapple chunks,
drained
1 lg Tomato, chopped
One fourth cup Minced fresh cilantro
One fourth cup Vegetable oil
One fourth cup Fresh lime juice

Peel shrimp, and devein, if desired. Saute chopped onion and garlic in 1
tablespoon hot oil in a Dutch oven until tender. Add 6 cups water and next
3 ingredients; bring mixture to a boil. Add pasta; cover, reduce heat, and
simmer 12 minutes. Stir in shrimp. Cover and simmer 5 minutes or until
shrimp turn pink; remove from heat. Drain and cool 10 minutes. Stir in
black beans and next 3 ingredients. Whisk together One fourth cup oil and lime
juice. Pour over salad, and toss. Serve immediately, or cover and chill.
Posted to MMRecipes Digest by Julie Bertholf jewel1@ix.netcom.com on
Apr 05, 1998