Shrimp and Marinade
- 2 teaspoons grated orange peel
- 1/4 cup orange juice
- 1/2 teaspoon seasoned salt
- 4 cloves garlic, finely chopped
- 1 lb uncooked large shrimp (21 to 30), peeled, deveined
- 1 tablespoon canola oil
- 1 can (15 oz) Progresso™ black beans, drained, rinsed
- 1 medium orange, peeled, divided into segments, membrane removed and cut in half
- 1/4 cup Old El Paso™ Thick 'n Chunky salsa
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon grated lime peel
- 2 cloves garlic, finely chopped
Step 1 In 8-inch square (2-quart) glass baking dish, mix orange peel, orange juice, seasoned salt and 4 cloves chopped garlic. Add shrimp; turn to coat. Cover with plastic wrap; refrigerate up to 2 hours to marinate.
Step 2 In medium bowl, mix all salsa ingredients. Cover; let stand until ready to serve (or refrigerate if longer than 30 minutes).
Step 3 In 10-inch nonstick skillet, heat oil over medium-high heat. Drain shrimp; discard marinade. Cook shrimp in oil 2 to 3 minutes, stirring frequently, until shrimp are pink.
Step 4 Among 4 dinner plates, divide salsa. Arrange shrimp around salsa.
Nutrition1 Serving: Calories 280 (Calories from Fat 45); Total Fat 5g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 160mg; Sodium 470mg; Total Carbohydrate 33g (Dietary Fiber 7g, Sugars 7g); Protein 26g % Daily Value: Vitamin A 8%; Vitamin C 50%; Calcium 10%; Iron 30%; Exchanges: 1 Starch, 1 Other Carbohydrate, 3 1/2 Very Lean Meat, 1/2 Fat Carbohydrate Choices: 2
You can make this salad ahead of time; cover and refrigerate the cooked shrimp separately from the salsa. Just before serving, arrange on plates.
You can use red beans instead of black beans if you like.