Grilled Shrimp, Black Bean and Mango Salad
2 cans black beans, rinsed and drained
1 red bell pepper,
1 ripe mango, peeled and cut 1/2" dice
1/2 cup thinly sliced scallion + 1/4 cup
1/2 cup chopped
1 pound large shrimp, peel and devein
6 cups torn spinach leaves
1/2 cup tropical vinaigrette
1/4 cup fresh lime juice
1/4 cup fresh orange juice
3 tablespoons extra virgin olive
1 tablespoon white wine vinegar
teaspoons grainy dijon mustard
2 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons chili powder
1/4 teaspoon black pepper
salt to taste
For vinaigrette, in small bowl whisk together all ingredients; use immediately
or refrigerate up to 2 days. In mixing bowl, combine the beans, bell pepper,
mango, 1/2 cup of scallions, and cilantro with 1/2 cup of the vinaigrette.
Refrigerate for at least 30 minutes or up to 6 hours.
Prepare a medium hot barbecue or preheat a broiler.
In a shallow dish, toss the shrimp with 1/4 cup vinaigrette.
Refrigerate for 15-30 minutes.
Thread shrimp onto metal skewers and grill, turning once or
twice, until lightly charred on the outside and cooked through, 4-5 minutes.
Divide the spinach among six plates. Spoon the bean and mango
salad onto the spinach, top with shrimp, and sprinkle with remaining 1/4 cups