Marinated shrimp tops this zesty combination of lime, jalapeños, fresh cilantro and other flavors.
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
nonstick 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
Combine first 6 ingredients in a large zip-close bag. Add shrimp and seal the bag. Marinate in refrigerator 1 hour, turning occasionally. Remove shrimp from bag and discard marinade.
Place shrimp on a broiler pan coated with nonstick cooking spray. Broil 4 minutes or until shrimp are done.
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 and toss well. Spoon salad onto each of 6 plates.