Caribbean Shrimp and Black Bean Salad
Ingredients
| 1 (15oz) can of black beans, drained and minced | ||
| 1/2 green pepper, seeded and chopped | ||
| 1/2 red pepper, seeded and chopped | ||
| 1/2 cup celery, chopped | ||
| 1/2 cup red onion, sliced and separated into rings | ||
| 2 tbs fresh cilantro, chopped | ||
| 1/2 scotch bonnet pepper, seeded and minced | ||
| 1/4 cup lime juice | ||
| 2 tbs vegetable oil | ||
| 2 tbs honey | ||
| kosher salt and fresh cracked black pepper to taste | ||
| 3 cups water | ||
| 2 lbs medium shrimp, peeled, veined and cooked | ||
| butter lettuce leaves | ||
| cherry tomato halves |
- Combine first 11 ingredients in a large non metal bowl and mix well.
- Cover and refrigerate for 4 to 8 hours. After chilling taste for seasoning.
- Add shrimp to boiling water and cook until pink. 3 to 5 minutes.
- Drain well, then add shrimp to an ice bath to stop the cooking.
- Assemble some lettuce lined plates and arrange the shrimp around the edges.
- Spoon some of the bean mixture in the center of each plate.
- Garnish with some cherry tomato slices and serve.
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