Grilled Shrimp, Black Bean and Mango Salad

2 cans black beans, rinsed and drained

1 red bell pepper, chopped

1 ripe mango, peeled and cut 1/2" dice

1/2 cup thinly sliced scallion + 1/4 cup

1/2 cup chopped cilantro

1 pound large shrimp, peel and devein

6 cups torn spinach leaves

1/2 cup tropical vinaigrette

Vinaigrette:

1/4 cup fresh lime juice

1/4 cup fresh orange juice

3 tablespoons extra virgin olive oil

1 tablespoon white wine vinegar

2 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 scallions.