Quick Healthy Recipe

I got this recipe from a magazine (surprise--I can't remember which one), and modified it a bit. It's quite tasty. I forgot to get cilantro, so normally it is more colorful than pictured here. (Actually, I don't like cilantro. You can substitute with parsley.) Hope you enjoy it.

Sauteed Shrimp on Warm Black Bean Salad

1 1/4 lbs lg. shrimp, shelled and deveined

2 t. olive oil

1 lime

1 sm. onion, chopped

1 med. red pepper, chopped

1 tsp. ground cumin

1 can black beans, rinsed and drained

2 T. chopped fresh cilantro or parsley

1. Sprinkle shrimp with salt and pepper to taste. In large nonstick skillet, heat 1 t. oil on medium heat for 1 minute. Add shrimp and cook about 6 minutes or until shrimp turn opaque throughout, stirring frequently.

2. Meanwhile, from lime, grate 1 t. peel and squeeze 2 T. juice; Set aside.

3. Transfer shrimp to small bowl; cover with foil to keep warm. In same skillet, heat remaining 1 t. oil on medium heat 1 minute. Add onion and red pepper, and cook 8 minutes or until tender. Stir in cumin; cook 1 minute. Add black beans, lime peel and juice, and salt and pepper to taste. Cook 3 minutes or until heated through. Add shrimp. Sprinkle with cilantro and serve. Makes 4 servings.