Citrus Shrimp, Rice, and Black Bean Salad

1. 1

   In a small saucepan bring water and salt to a boil and simmer zests 1 minute.

2. 2

   With a slotted spoon transfer zests to a cutting board.

3. 3

   Add shrimp to cooking water and simmer, covered, 2 minutes, or until just cooked through.

4. 4

   With slotted spoon transfer shrimp to a colander to drain.

5. 5

   Stir rice into cooking water and cook, covered, over moderately low heat until liquid is absorbed, about 20 minutes.

6. 6

   While rice is cooking, cut zests into julienne strips and in a large bowl stir together with orange and lime juices, vinegar, cumin, and red pepper flakes.

7. 7

   Halve shrimp lengthwise and add to zest mixture, tossing to coat.

8. 8

   Chill mixture, covered, 15 minutes.

9. 9

   Add rice, beans, bell pepper, and coriander, tossing to combine, and cool slightly.

10. 10

    Just before serving, add romaine and salt and pepper to taste and toss salad.

* Per serving · 4 servings · Values may vary.