Sauteed Shrimp on Warm Black Bean Salad

1. 1

   Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon coarsely ground black pepper.

2. 2

   In 12-inch nonstick skillet, heat 1 teaspoon oil on medium 1 minute.

3. 3

   Add shrimp and cook about 6 minutes or until shrimp turn opaque throughout, stirring frequently.

4. 4

   Meanwhile, from lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice; set aside.

5. 5

   Transfer shrimp to small bowl; cover with foil to keep warm.

6. 6

   In same skillet, heat remaining 1 teaspoon oil on medium 1 minute.

7. 7

   Add onion and red pepper, and cook 8 minutes or until tender.

8. 8

   Stir in cumin; cook 1 minute.

9. 9

   Add black beans, lime peel and juice, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.

10. 10

    Cook 3 minutes or until heated through.

11. 11

    Spoon black bean mixture onto 4 dinner plates.

12. 12

    Top with shrimp and any liquid in bowl; sprinkle with chopped cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.