Spicy Black Bean Salad

For the shrimp:
1 pound large shrimp, peeled and deveined
2 teaspoons light sesame oil
1 tablespoon minced ginger
1 teaspoon minced garlic
1 tablespoon white sesame seeds

For the dressing:
1/4 cup plus 2 tablespoons lime juice
1/4 cup plus 2 Tablespoons rice wine vinegar
1 teaspoon light sesame oil
1 tablespoon olive oil
1 teaspoon fish sauce
1 tablespoon sugar
3 teaspoons chili paste or chili flakes to taste
2 teaspoons minced fresh ginger

For the salad:
3 cups cooked black beans, rinsed or 2 (15-ounce each) cans, rinsed
1 medium cucumber, peeled, seeded and sliced into 2-inch slices
1 mango, peeled, seeded and cut into 3-inch chunks
3 scallions, slivered
1/2 cup roughly chopped cilantro

To prepare the shrimp: In a medium, non-reactive bowl, place shrimp, sesame oil, ginger, garlic and sesame seeds. Toss to coat well. Refrigerate overnight if time allows or set aside in refrigerator until ready to cook. To prepare the dressing: In a small non-reactive bowl, whisk together lime juice, rice wine vinegar, sesame oil, olive oil, fish sauce, sugar, chili paste (or flakes) and ginger. Taste and adjust seasonings as necessary. To prepare the salad: In a large non-reactive bowl, place black beans, cucumber, mango, scallions and cilantro. Toss to coat well. Pour dressing over salad and set aside. To cook shrimp: Spoon off 1 tablespoon of the shrimp marinade and pour into a 10-inch nonstick skillet. Heat until hot but not smoking, over medium high heat, sauté shrimp in its juices until cooked through. Divide salad into 4 serving bowls and garnish with equal portions of shrimp. Makes 4 servings.