Caribbean Shrimp-Bean Salad

Course : Beans
Serves: 4
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1 can black beans -- rinsed and drained -- (15-oz.)
1 small green pepper -- finely chopped
1/2 cup sliced celery
1/2 cup sliced purple onion -- separated into -- rings
2 tablespoons chopped fresh cilantro
2/3 cup picante sauce
1/4 cup lime juice
1/4 teaspoon salt
2 tablespoons vegetable oil
2 tablespoons honey
6 cups water
2 pounds unpeeled medium-size fresh -- shrimp
1 bunch lettuce leaves

Preparation / Directions:

Combine first 10 ingredients; toss gently. Cover and chill 8 hours stirring occasionally. Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill. Peel and devein shrimp. Arrange shrimp around edge of a lettuce-lined serving plate; spoon black bean mixture in center. Garnish with cherry tomato halves, if desired.

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