Grilled Tequila Shrimp With Spicy Black Beans

Ingredients

1 pound large shrimp
1 large garlic clove minced
1/2 teaspoon salt (optional)
1/4 teaspoon cayenne pepper
1 tablespoon fresh lemon juice
1 tablespoon olive oil
2 tablespoons tequila
= (or additional lemon juice)
=== SPICY BLACK BEANS ===
1 brine-packed roasted red bell pepper cut into 1 pieces
1 can black beans - (15 oz) drained, rinsed,
and drained again
2 scallions, white part only thinly sliced
2 tablespoons minced cilantro
2 tablespoons white wine vinegar
1 tablespoon olive oil
1/2 teaspoon chili oil
Lemon slices for garnish
Fresh cilantro sprigs for garnish

Method

Peel and devein shrimp, leaving tails in tact. Rinse and pat dry with paper towels. Lay the shrimp in a shallow nonreactive dish.

Mix together the remaining shrimp ingredients and spread over the shrimp. Let stand at room temperature for at least 15 minutes or cover and refrigerate for up to hour.

Light the grill or preheat the broiler.

Meanwhile, combine the roasted pepper and black beans. Whisk the remaining ingredients except lemon slices and sprigs of cilantro. Pour over beans; toss again.

Thread the shrimp onto 4 skewers and gill for 2 to 3 minutes per side.

Arrange 1/4 of the bean mixture on each of 4 serving plates. Lay the shrimp skewer across the beans. Garnish with a lemon slice and sprig of cilantro.

This recipe yields 4 servings.

Exchanges Per Serving: 2 1/2 Lean Meat, 1 Carbohydrate (1 bead/starch).

Nutrition Facts: 194 calories (29% calories from fat), 19 g protein, 6 g total fat (0.8 g saturated fat), 15 g carbohydrate, 135 mg cholesterol, 396 mg sodium.

Yield

4 Servings


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