Broiled Shrimp Over Black Bean-and-Corn Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
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 |
2 cups coarsely chopped tomato |
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 |
Directions:
1. To prepare 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.
2. Preheat broiler.
3. Place shrimp on a broiler pan coated with cooking spray. Broil 4 minutes or until shrimp are done.
4. To prepare 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.
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