CARIBBEAN SHRIMP-BEAN SALAD

      Title: CARIBBEAN SHRIMP-BEAN SALAD
  Categories: Shrimp, Salads, Seafood
       Yield: 4 Servings
  
       1 cn Black beans, rinsed and
            - drained (15-oz.)
       1 sm Green pepper, finely chopped
     1/2 c  Sliced celery
     1/2 c  Sliced purple onion,
            - separated into rings
       2 tb Chopped fresh cilantro
     2/3 c  Picante sauce
     1/4 c  Lime juice
     1/4 ts Salt
       2 tb Vegetable oil
       2 tb Honey
       6 c  Water
       2 lb Unpeeled medium-size fresh
            - shrimp
            Lettuce leaves
  
   Combine first 10 ingredients; toss gently. Cover and chill 8 hours
   stirring occasionally.
   
   Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until
   shrimp turn pink. Drain well; rinse with cold water. Chill. Peel and
   devein shrimp.
   
   Arrange shrimp around edge of a lettuce-lined serving plate; spoon
   black bean mixture in center.
   
   Garnish with cherry tomato halves, if desired.
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