Broiled Shrimp Over Black Bean-and-Corn Salad

Yield: 6 servings (serving size: 3/4 cup salad and 4 ounces shrimp)

Ingredients

• Marinated 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
• Cooking spray
• 
  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  olive oil
• 1/2  teaspoon  ground cumin
• 1/4  teaspoon  salt
• 1/8  teaspoon  black pepper

Preparation

To prepare marinated shrimp, combine first 6 ingredients in a large zip-top bag. Add shrimp to bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove shrimp from bag; discard marinade.

Preheat broiler.

Place shrimp on a broiler pan coated with cooking spray. Broil 4 minutes or until shrimp are done.

To prepare salad, 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; toss well. Spoon salad onto each of 6 plates; top with shrimp.

Nutritional Information

Calories:

343 (20% from fat)

Fat:

7.6g (sat 1.1g,mono 3.8g,poly 1.5g)

Protein:

30.2g

Carbohydrate:

42g

Fiber:

3.6g

Cholesterol:

172mg

Iron:

4.9mg

Sodium:

782mg

Calcium:

104mg