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4 servings
suggest servings
| 1 | can | black beans | rinsed, drained |
| 1 | small | green bell pepper | chopped |
| 1/2 | cup | celery | sliced |
| 1/2 | cup | purple onion | sliced |
| 2 | tablespoons | 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 | shrimp | unpeeled |
| 1 | x | lettuce leaves |
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.
| % Daily Value* | |
| Total Fat 9.0g | 14% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 443mg | 148% |
| Sodium 682mg | 28% |
| Total Carbohydrate 21.0g | 7% |
| Dietary Fiber 4.0g | 17% |
| Sugars 10.0g | |
| Protein 52.0g | 103% |
| Vitamin A | 13% | Vitamin C | 41% | |
| Calcium | 12% | Iron | 45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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