Shrimp salads are one of my favorites. The vibrant pink shrimp mixed with orange, red, green, and black of other ingredients make a dazzling presentation. You don't have to avoid shrimp, even though they are relatively high in cholesterol, because they are extremely low in total and saturated fat.
- 2 cans (16 ounces each) black beans, rinsed and drained, or 4 cups cooked black beans
- 1 red bell pepper, seeded and chopped
- 1 ripe but firm mango, peeled and cut into 1/2 inch dice
- 1/2 cup thinly sliced scallions, plus 1/4 cup
- 1/2 cup chopped cilantro
- 1/2 cup Tropical Vinaigrette, plus 1/4 cup
- 1 pound (about 24) large shrimp, peeled and deveined
- 6 cups torn spinach leaves
- 1. In a mixing bowl, combine the beans, bell pepper, mango, 1/2 cup of scallions, and cilantro with 1/2 cup of the Tropical Vinaigrette. Refrigerate for at least 30 minutes or up to 6 hours.
- 2. Prepare a medium-hot barbecue fire or preheat a broiler. In a shallow dish, toss the shrimp with the remaining Tropical Vinaigrette. Refrigerate for 15 to 30 minutes. Thread the shrimp onto metal skewers and grill, turning once or twice, until lightly charred on the outside and cooked through, 4 to 5 minutes.
- 3. Divide the spinach among 6 plates. Spoon the bean and mango salad onto the spinach, top with the shrimp, and sprinkle with the remaining 1/4 cup scallions.