Grilled Tequila Shrimp with Spicy Black Beans

[Kitchen Witch]

Grilled Tequila Shrimp with Spicy Black Beans
(makes 4 servings)

1 pound (480 g) large shrimp
1 large clove garlic, minced
1/2 teaspoon (1.25 ml) salt (optional)
1/4 teaspoon (1.25 ml) cayenne pepper
1 tablespoon (15 ml) fresh lemon juice
1 tablespoon (15 ml) olive oil
2 tablespoons (30 ml) tequila or additional lemon juice
Spicy Black Beans:
1 roasted red bell pepper, brine packed, cut into 1 inch (2.5 cm) pieces
1 15-ounce (450 g) can black beans, drained, rinsed, and drained again
2 scallions, white part only, thinly sliced
2 tablespoons (30 ml) minced cilantro
2 tablespoons (30 ml) white wine vinegar
1 tablespoon (15 ml) olive oil
1/2 teaspoon (2.5 ml) chili oil
lemon slices for garnish
sprigs of fresh cilantro for garnish

1. Peel and devein shrimp, leaving tails in tact. Rinse and pat dry with paper towels. Lay the shrimp in a shallow nonreactive dish.
2. Mix together the remaining shrimp ingredients and spread over the shrimp.Let stand at room temperature for at least 15 minutes or cover and refrigerate for up to hour.
3. Light the grill or preheat the broiler.
4. Meanwhile, combine the roasted pepper and black beans. Whisk the remaining ingredients except lemon slices and sprigs of cilantro. Pour over beans; toss again.
5. Thread the shrimp onto 4 skewers and gill for 2 to 3 minutes per side.
6. Arrange 1/4 of the bean mixture on each of 4 serving plates. Lay the shrimp skewer across the beans. Garnish with a lemon slice and sprig of cilantro.

Per Serving: 194 calories (29% calories from fat), 19 g protein, 6 g total fat (0.8 g saturated fat), 15 g carbohydrate, 135 mg cholesterol, 396 mg sodium
Diabetic Exchanges: 2 1/2 lean meat, 1 carbohydrate (1 bead/starch)