It’s so nice out I imagine some folks will be pulling out the grill this weekend. Here’s a yummy-sounding fresh recipe from Good Housekeeping for shrimp on the grill.
2 can(s) (15-19 oz each) black beans, rinsed & drained
2 ripe plum tomatoes, chopped
2 green onions, thinly sliced
1 small yellow pepper, seeded & chopped
1 jalapeño chile, seeded & finely chopped
1/2 cup(s) (loosely packed) fresh cilantro leaves, chopped
1 tablespoon(s) olive oil
3/4 teaspoon(s) salt
1 pound(s) large shrimp, shelled & deveined
Prepare grill for medium-high heat.
Meanwhile, from lime, grate 1/2 teaspoon peel and squeeze 2 tablespoons juice. In large bowl, stir lime juice and 1/4 teaspoon lime peel with beans, tomatoes, green onions, pepper, jalapeño, cilantro, oil and 1/2 teaspoon salt. Set aside at room temperature. Makes about 5 cups.
In medium bowl, toss shrimp with remaining 1/4 teaspoon lime peel and 1/4 teaspoon salt. Place shrimp on hot grill rack (or hot flat grill topper) and cook 3 to 4 minutes or just until shrimp turn opaque throughout, turning shrimp over once.
Stir about half of shrimp into bean salad; top with remaining shrimp. Serve with lime wedges.Calories 290 Total Fat 5g Saturated Fat 1g Cholesterol 180mg Sodium 890mg Total Carbohydrate 41g Dietary Fiber 14g Protein 31g