Cinco de Mayo grilled shrimp

Grilled shrimp over a refreshing black bean and corn salad make this meal a healthy weeknight option. Bonus: Shrimp take only minutes to prepare, so you're out of the kitchen and on the patio for margaritas in 30 minutes or less.

Ingredients

For the shrimp

• 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 and deveined
• nonstick cooking spray

For the salad

• 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 extra-virgin olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Directions

1. In a large zip-close bag, combine first 6 ingredients. Add shrimp and seal bag. Place in refrigerator to marinate for 1 hour, turning occasionally. After 1 hour, remove shrimp from bag and place in a medium bowl. Throw away the marinade.
2. Preheat broiler. Spray broiler pan with nonstick cooking spray.
3. Transfer shrimp from bowl to broiler pan. Broil about 7 inches from the heat for 4 to 5 minutes, until shrimp are done. Remove from oven and set aside.
4. In a large bowl, combine tomatoes, green onions, cilantro, beans, corn and jalapeño pepper to make salad. Toss until well-combined.
5. In a small bowl, combine 1/4 cup lime juice, oil, cumin, salt and black pepper to make dressing. Stir with a whisk.
6. Pour dressing over salad mixture. Toss until well-combined. Portion onto 6 plates and top each with 3 to 4 shrimp. Serve warm.

Makes 6 servings.

Nutritional information