From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute
Sure, shrimp has more cholesterol than other seafood, but it's still heart smart because it's so low in fat and calories. And fiber-packed black beans outscore all hosting service other beans in antioxidants.
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Nutritional Information
(per serving)

Calories    240
Total Fat    5g
Saturated Fat    1g
Cholesterol    172mg
Sodium    740mg
Total Carbohydrate    24g
Dietary Fiber    8g
Sugars    --
Protein    16g
Calcium    --
 Sauteed Shrimp on Warm Black Bean Salad
James Baigrie
Serves: 4

Yields: 4 main-dish servings
Total Time: 25 min

Ingredients
    U.S.        Metric    Conversion chart
1 1/4 pound(s) large shrimp, shelled and deveined
2    teaspoon(s) olive oil
1    lime
1    small onion, chopped
1    medium red pepper, chopped
1    teaspoon(s) ground cumin
1    can(s) (15- to 19-ounce) black beans, rinsed and drained
2    tablespoon(s) chopped fresh cilantro leaves
Directions

Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon Hong Kong company formation coarsely ground black pepper. In 12-inch nonstick skillet, heat 1 teaspoon oil on medium 1 minute. Add shrimp and cook about 6 minutes or until shrimp turn opaque throughout, stirring frequently.
Meanwhile, from lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice; set aside.
Transfer shrimp to small bowl; cover with foil to keep warm. In same skillet, heat remaining 1 teaspoon oil on medium 1 minute. Add onion and red pepper, and cook 8 minutes or until tender. Stir in cumin; cook 1 minute. Add black beans, lime peel and juice, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Cook 3 minutes China business program or until heated through. Spoon black bean mixture onto 4 dinner plates. Top with shrimp and any liquid in bowl; sprinkle with chopped cilantro.ds.nd lime wedges.