Ingredients
1 pound cooked medium shrimp, peeled and deveined1 can (15 ounces) black beans, rinsed and drained1 small green pepper, julienned1 small onion, thinly sliced1/2 cup chopped celery2/3 cup picante sauce2 tablespoons minced fresh cilantro2 tablespoons lime juice2 tablespoons olive oil2 tablespoons honey1/2 teaspoon salt1/8 teaspoon grated lime zest, optional6 lettuce leaves1 cup halved cherry tomatoes
Preparation
In a large bowl, combine the first five ingredients.
In a small bowl, whisk the picante sauce, cilantro, lime juice, oil, honey, salt and, if desired, lime zest. Pour over shrimp mixture and toss to coat. Cover and refrigerate for at least 2 hours.
Using a slotted spoon, spoon onto a lettuce-lined serving platter or salad plates. Garnish with tomatoes.
