Jamaican Shrimp and Rice Salad

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

This make-ahead shrimp-and-rice salad has the flair of Jamaican spice tucked into the recipe. Pair with crusty bread and enjoy.

Ingredients:

1/3 cup lime juice

3 tablespoons low-sodium worcestershire sauce

1 tablespoon reduced-calorie ketchup

2 teaspoons hot sauce

2 teaspoons vegetable oil

2 teaspoons molasses

1/4 teaspoon freshly ground pepper

1 large clove garlic, crushed

3 cups cooked long-grain rice (cooked without salt or fat)

1/2 cup chopped fresh cilantro

1/2 cup chopped green onions

1 (15-ounce) can no-salt-added black beans, rinsed and drained

1 (7-ounce) jar roasted red peppers in water, drained and chopped

1 1/2 pounds unpeeled medium-size fresh shrimp

vegetable cooking spray

Directions:

1. Combine first 8 ingredients in a large bowl; set 1 tablespoon of mixture aside. Add rice and next 4 ingredients to remaining juice mixture. Stir well; set aside.
2. Peel and devein shrimp. Place shrimp on rack of a broiler pan coated with cooking spray, and brush with reserved 1 tablespoon lime juice mixture. Broil 5 1/2 inches from heat (with electric oven door partially opened) 2 minutes on each side or until shrimp turn pink. Add shrimp to rice mixture, and stir. Serve salad immediately, or cover and chill.

By RecipeOfHealth.com