Caribbean Shrimp

1 lb. cooked shrimp
1 (15 oz.) can black beans, rinsed & drained
1 green pepper, cut into strips
1/2 cup sliced celery
1 med. onion, cut into rings
2/3 cup picante sauce
2 Tbsp. chopped cilantro
2 Tbsp. vegetable oil
2 Tbsp. honey
1 tsp. grated lime peel
2 Tbsp. fresh lime juice
Garnish with 1 cup cherry tomato
halves & lettuce leaves

Combine shrimp, beans, green pepper, celery and onion in large bowl.
Combine remaining ingredients and mix well. Pour over shrimp, mix and toss
lightly to coat. Cover and chill at least 2 hours, lightly tossing once.
Spoon salad into lettuce lined serving platter in individual plates.
Garnish with tomatoes.

Jenn B aka Mom2Sam and Tiny

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