Grilled Shrimp and Black Bean Salad

Ingredients
For the Dressing
1 ripe papaya, peeled and seeds removed
1/2 C. fresh lime juice (about 4 limes)
1/2 C. olive oil
1 Tbsp. minced garlic
2 Tbsp. minced fresh chile pepper
2 Tbsp. cumin seeds
Salt and freshly cracked black pepper

1 15 oz. can black beans
16 medium shrimp
1 Tbsp. vegetable oil
Salt and freshly cracked black pepper to taste
2 avocados, peeled, pitted and diced
2 tomatoes about the size of baseballs cored and sliced
1 red onion, peeled and diced small
1/2 C. roughly chopped cilantro

Directions
1. Make the dressing: In a food processor or blender, combine all of the ingredients an puree until smooth. Cover and refrigerate.

2. Drain canned beans and rinse them well.

3. Brush the shrimp lightly with oil, sprinkle with salt and pepper to taste, and thread onto skewers. Grill the shrimp over a medium-hot fire for 3 to 4 minutes per side. To check for doneness: Cut into one of the shrimp and check to see that it is opaque all the way through. Remove from the grill and, as soon as the shrimp are cool enough to handle, remove them from the skewers and cut each one into 3 pieces

4. In a medium bowl, combine the shrimp, black beans, avaocados, tomatoes, onion, and cilantro. Stir the dressing well, pour in just enough to lightly coat all the ingredients, toss well and serve. (This salad will keep , covered and refrigerated for 3 days)

Source : License to Grill

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