Calypso Shrimp with Black Bean-Citrus Salsa

 

2

teaspoons grated orange peel

1/4

cup orange juice

1/2

teaspoon seasoned salt

4

cloves garlic, finely chopped

1

lb uncooked large shrimp (21 to 30), peeled, deveined

1

tablespoon canola oil

1

can (15 oz) Progresso® black beans, drained, rinsed

1

medium orange, peeled, divided into segments, membrane removed and cut in half

1/4

cup Old El Paso® Thick 'n Chunky salsa

2

tablespoons chopped fresh cilantro

1

teaspoon grated lime peel

2

cloves garlic, finely chopped

• 1 In 8-inch square (2-quart) glass baking dish, mix orange peel, orange juice, seasoned salt and 4 cloves chopped garlic. Add shrimp; turn to coat. Cover with plastic wrap; refrigerate up to 2 hours to marinate.
• 2 In medium bowl, mix all salsa ingredients. Cover; let stand until ready to serve (or refrigerate if longer than 30 minutes).
• 3 In 10-inch nonstick skillet, heat oil over medium-high heat. Drain shrimp; discard marinade. Cook shrimp in oil 2 to 3 minutes, stirring frequently, until shrimp are pink.
• 4 Among 4 dinner plates, divide salsa. Arrange shrimp around salsa.