Grilled Shrimp with Black Beans, Jicama, and Avacado

By S. Danford

Ingredients

• 1 lb large peeled deveined raw shrimp
• 1/2 t black pepper
• 3/4 t kosher salt, divided
• olive oil cooking spray
• 5 T olive oil
• 1/4 cup fresh lime juice
• 2 T honey
• 3 oz baby arugula (5 cups)
• 3 cups matchstick cut jicama
• 1/2 cup loosely packed fresh cilantro leaves
• 1 15 oz can no salt added black beans, drained and rinsed
• 1 ripe avacado, peeled, pitted, and cut into wedges
• 1/4 cup roasted pepitas (pumpkin seeds)
• Tajin seasoning or smoked paprika
• Lime wedges for serving

Preparation

Step 1

Heat a grill pan over high heat.
Sprinkle the shrimp with pepper and 1/4 t of the salt.
Coat grill pan with cooking spray
Cook shrimp until opaque, about 2 minutes per side
Whisk together olive oil, lime juice, honey and remaining 1/2 t salt in a small bowl and set aside.
Combine arugula, jicama, cilantro, beans and avacado in a large bowl.
Add half of the dressing and toss very gently to coat.
Serve topped with shrimp and pepitas.
If desired, sprinkle with Tajin or smoked paprika.
Serve with additional dressing and lime wedges