Ingredients Jump to Instructions ↓

  1. 1/4 cup frozen orange juice concentrate, thawed

  2. 3 Tbsp. low sodium soy sauce

  3. 2 Tbsp. honey

  4. 2 lbs. large peeled shrimp

  5. Nonstick cooking spray

  6. 2 cups chopped tomatoes

  7. 1/4 cup chopped fresh cilantro

  8. 14 oz. can black beans, rinsed and drained

  9. 2 cups frozen corn, thawed and drained

  10. 1/4 cup fresh lemon juice

  11. 2 Tbsp. olive oil

  12. 1/2 tsp. ground cumin

  13. 1/2 tsp. salt

  14. 1/8 tsp. pepper

  15. 6 cups butter lettuce

Instructions Jump to Ingredients ↑

  1. Combine lemon juice, orange juice concentrate, soy sauce, honey, and garlic in zip lock bag. Add shrimp, seal bag, and toss shrimp in bag to coat well. Marinate in refrigerator for 1 hour, turning bag occasionally. Do not marinate longer.

  2. In medium bowl, combine tomatoes, cilantro, black beans, and corn and toss. Combine remaining ingredients except butter lettuce in small bowl and whisk to combine. Pour this dressing over tomato mixture and toss. Cover and refrigerate.

  3. Spray two sided grill surfaces with nonstick cooking spray and preheat. Remove shrimp from bag and discard marinade. Place shrimp on grill and grill 1-2 minutes or until shrimp are done. Check for doneness after one minute. You can also grill the shrimp on a regular grill, using a grill basket, for 3-5 minutes, turning once, until pink and springy.

  4. Place lettuce on serving platter and top with black bean salad. Top with hot cooked shrimp and serve.

  5. servings


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