Title: Caribbean shrimp salad *jb
 Categories: Main dish, Salads, Shellfish
      Yield: 4 Servings
 
      1 lb Unpeeled, medium-size fresh
           -shrimp
      1 md Onion, chopped
      1    Garlic clove, pressed
      1 tb Vegetable oil
      6 c  Water
    3/4 ts Ground turmeric
    1/2 ts Ground cumin
    1/2 ts Salt
      8 oz Bow tie pasta, uncooked
      1 cn (15-oz) black beans, rinsed
           -and drained
      1 cn (8-oz) pineapple chunks,
           -drained
      1 lg Tomato, chopped
    1/4 c  Minced fresh cilantro
    1/4 c  Vegetable oil
    1/4 c  Fresh lime juice
 
  Peel shrimp, and devein, if desired. Saute chopped onion and garlic
  in 1 tablespoon hot oil in a Dutch oven until tender. Add 6 cups
  water and next 3 ingredients; bring mixture to a boil. Add pasta;
  cover, reduce heat, and simmer 12 minutes. Stir in shrimp. Cover and
  simmer 5 minutes or until shrimp turn pink; remove from heat. Drain
  and cool 10 minutes. Stir in black beans and next 3 ingredients.
  Whisk together 1/4 cup oil and lime juice. Pour over salad, and toss.
  Serve immediately, or cover and chill.