Calypso Shrimp with Black Bean Salsa
From The American Institute for Cancer Research

For a complete meal, serve this exotic treat with steamed rice and a dessert of sliced, fresh tropical fruit.

1/2 tsp. grated lime peel
1 Tbsp. lime juice
1 Tbsp. vegetable oil
1 clove garlic, minced
1 tsp. finely chopped gingeroot
1 lb. raw large shrimp, peeled and de-veined
Black Bean Salsa (to follow)
Lime slices
Mix all the ingredients except the shrimp and salsa in a medium glass or plastic bowl. Stir in the shrimp and let stand for 15 minutes. Meanwhile, prepare the salsa.

Cook the shrimp in a 10-inch skillet over medium-high heat about 5 minutes, turning shrimp once, until they are pink and firm. Divide the salsa among 4 plates and arrange the shrimp on top. Garnish each plate with lime slices.

Each of the 4 servings contains 337 calories and 6 grams of fat.

Black Bean Salsa

1 (15-oz.) can black beans, rinsed and drained
1 mango, peeled and chopped
1 small red bell pepper, chopped
2 medium green onions, sliced
1 Tbsp. chopped fresh cilantro
1/2 tsp. grated lime peel
1-2 Tbsp. lime juice
1 Tbsp. red wine vinegar
1/4 tsp. ground red pepper (cayenne)

Mix together all the ingredients in a medium size bowl. Refrigerate until ready to use.