Serves: 4
Total Calories: 191

Bean Salsa (recipe below)
1/2 teaspoon grated orange peel
1 tablespoon orange juice
1 tablespoon vegetable oil
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1 clove garlic, finely chopped
3/4 pound raw medium shrimp, peeled and deveined
Bean Salsa:
1 (15-ounce) can black beans, rinsed and drained
1 medium mango, peeled and chopped (about 1 cup)
1 small red bell pepper, chopped (about 1/2 cup)
1/4 cup , sliced green onion, (2 to 3 medium)
2 tablespoons orange juice
1 tablespoon red wine vinegar
1/2 teaspoon grated orange peel
Mix all ingredients.

Prepare Bean Salsa set aside. Mix remain-ing ingredients except shrimp in medium bowl. Stir in shrimp. Spray 10-inch nonstick skillet with nonstick cooking spray heat over medium-high heat. Cook shrimp mixture in skillet, turning shrimp once, until pink. Divide salsa among 4 serving plates. Arrange shrimp on salsa.

1 Serving: Calories 235 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 80mg Sodium 350mg Carbohydrate 39g (Dietary Fiber 9g) Protein 18g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 191
Calories from Fat: 46

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