Shrimp Adobo with Mango Black Bean Salsa

Havana meets Key West in this lively recipe, featuring adobo marinated shrimp served with a colorful mango salsa.

Serves 4

1-1/2 pounds jumbo shrimp
Cooked white rice

For the adobo marinade:

4 cloves garlic, minced
1 teaspoon each cumin, dried oregano, salt, and pepper
3/4 cup fresh lime juice

For the salsa:

2 cups diced ripe mango or papaya
1 cucumber, peeled, seeded, and finely diced
3/4 cup cooked, rinsed, drained black beans
1/4 cup diced red or yellow bell pepper
1/4 cup diced red onion
1/2 to 1 scotch bonnet, seeded and minced (optional)
1/4 cup chopped fresh cilantro
3 to 4 tablespoons fresh lime juice, or to taste
1 tablespoon brown sugar (optional)
a pinch of salt

Preparation

1. Peel and deve in the shrimp, leaving the tails intact. Place the garlic and spices in a large bowl and mash to a paste with the back of a wooden spoon. Stir in the lime juice and shrimp and marinate for 30 minutes, stirring once or twice.

2. Combine the ingredients for the salsa in a mixing bowl and toss to mix. Correct the seasoning, adding salt, lime juice, or sugar to taste. The salsa should be highly seasoned.

3. Preheat your barbecue grill or broiler to high. Drain the shrimp and skewer on metal or bamboo skewers. Grill the shrimp until cooked, 1 to 2 minutes per side. Serve on plates on rice with the salsa on the side.

Nutrition Facts:
Calories: 344
Fat: 4 grams
Saturated Fat: 1 gram
Sodium: 990 milligrams
Total Carbohydrates: 40 grams
Dietary Fiber: 7 grams
Protein: 42 grams
% calories from fat: 10%
% calories from saturated fat: 3%

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