FOR THE SHRIMP
- 1 lb large shrimp, peeled & deveined
- 2 tsp. sesame oil
- 1 Tbsp. minced fresh ginger
- 1 tsp. minced garlic
- 1 Tbsp. white sesame seeds chunks
- 2 tsp. olive oil (for sautéing)
FOR THE SALAD
- 3 C cooked black beans or two 15 oz. cans black beans, rinsed & drained
- 1 med. cucumber, peeled, seeded & cut into 1/2 in.
- 3 scallions thinly sliced (white and green parts)
- 1 mango, peeled, pitted, & cut into 1/4 in. slices
- 1/2 C roughly chopped cilantro leaves
FOR THE DRESSING
- 1/4 C & 2 Tbsp. fresh lime juice
- 1/4 C & 2 Tbsp. rice wine vinegar
- 1 tsp. sesame oil
- 1 Tbsp. olive oil
- 1 tsp. fish sauce
- 1 Tbsp. sugar
- 1/2 tsp. hot chili paste or red pepper flakes
- 2 tsp. minced fresh ginger
1) In a medium nonreactive bowl, combine shrimp, sesame oil, ginger, garlic, and sesame seeds. Set in refrigerator until ready to cook, up to 2 hours ahead.
2) In a small nonreactive bowl, whisk together dressing ingredients. Adjust seasonings as necessary.
3) In a large nonreactive bowl, place black beans, cucumber, mango, scallions, and cilantro. Pour dressing over salad, toss to coat well, set aside.
4) In a nonstick skillet, heat 2 tsp. olive oil over med. heat until hot but not smoking. Sauté shrimp until cooked thoroughly, turning once (about 3 min.). Garnish salad with shrimp. Can serve over lettuce or in a tortilla for a wrap.