Recipe - Shrimp With Spicy Black Bean Spread

11 ounce Black bean soup/dip
1 tablespoon Lime juice
1 teaspoon Mustard, dijon
1/8 teaspoon Lime peel, grated
60 Crackers
2 tablespoon Oil
1 tablespoon Jalapeno, chopped
1 Garlic clove, minced
30 Shrimp, medium (1 lb)
60 Cilantro leaves

Combine first 7 ingredients until smooth. Cover and refrigerate at least 2
hours. Cut cooked shrimp in half lengthwise and remove vein. Spread 1
teaspoon soup mixture on each cracker. Top with shrimp and garnish with
cilantro. 15 calories per servingnot including cracker. Source:
GOURMET.ZIP file recipes from Donna Endreson

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