Broiled shrimp over black bean and corn salad

Shrimp is one of the few foods containing as much omega-3 fatty acids as it does omega-6 fatty acids (1:1 ratio). Consuming foods rich in omega-3s may help to decrease your risk for obesity, high blood pressure and type 2 diabetes.

Ingredients

1/3 cup fresh lime juice
1/4 cup thawed orange juice concentrate
2 tablespoons low-sodium soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons honey
1 clove garlic, minced
2 pounds large shrimp, peeled and de-veined
nonstick cooking spray
2 cups coarsely chopped tomato
1/2 cup sliced green onion
1/3 cup chopped fresh cilantro
1 15-ounce can black beans, rinsed and drained
1 15.25-ounce can whole-kernel corn, drained
1 jalapeño pepper, seeded and chopped
1/4 cup fresh lime juice
2 tablespoons extra-virgin olive oil
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Directions

1. In a large zip-close bag, combine first 6 ingredients. Add shrimp and seal bag. Place in refrigerator to marinate for 1 hour, turning occasionally. After 1 hour, remove shrimp from bag and place in a medium bowl. Throw away the marinade.
2. Preheat broiler. Spray broiler pan with nonstick cooking spray.
3. Transfer shrimp from bowl to broiler pan. Broil about 7 inches from the heat for 4 to 5 minutes, until shrimp are done. Remove from oven and set aside.
4. In a large bowl, combine tomatoes, green onions, cilantro, beans, corn and jalapeño pepper to make salad. Toss until well-combined.
5. In a small bowl, combine 1/4 cup lime juice, oil, cumin, salt and black pepper to make dressing. Stir with a whisk.
6. Pour dressing over salad mixture. Toss until well-combined. Portion onto 6 plates and top each with 3 to 4 shrimp. Serve warm.

Makes 6 servings

Recipe contains: shellfish, fish, wheat

Carb choices per serving: 2 1/2