Title: Caribbean shrimp-bean salad
 Categories: Shrimp, Salads, Seafood
      Yield: 4 Servings
 
      1 cn Black beans, rinsed and
           - drained (15-oz.)
      1 sm Green pepper, finely chopped
    1/2 c  Sliced celery
    1/2 c  Sliced purple onion,
           - separated into rings
      2 tb Chopped fresh cilantro
    2/3 c  Picante sauce
    1/4 c  Lime juice
    1/4 ts Salt
      2 tb Vegetable oil
      2 tb Honey
      6 c  Water
      2 lb Unpeeled medium-size fresh
           - shrimp
           Lettuce leaves
 
  Combine first 10 ingredients; toss gently. Cover and chill 8 hours
  stirring occasionally.
  
  Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until
  shrimp turn pink. Drain well; rinse with cold water. Chill. Peel and
  devein shrimp.
  
  Arrange shrimp around edge of a lettuce-lined serving plate; spoon
  black bean mixture in center.
  
  Garnish with cherry tomato halves, if desired.