Jamaican Shrimp and Rice Salad
|Lime juice||1⁄3 Cup (5.33 tbs)|
|Low sodium worcestershire sauce||3 Tablespoon|
|Low calorie ketchup||1 Tablespoon|
|Hot sauce||2 Teaspoon|
|Vegetable oil||2 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Cooked long grain rice||3 Cup (48 tbs) (Cooked Without Salt Or Fat)|
|Chopped fresh cilantro||1⁄2 Cup (8 tbs)|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|No salt added black beans||15 Ounce, rinsed and drained (1 Can)|
|Roasted red peppers in water||7 Ounce, drained and chopped (1 Jar)|
|Unpeeled medium shrimp||1 1⁄2 Pound (Use Fresh)|
|Vegetable cooking spray||4|
Combine first 8 ingredients in a large bowl; set 1 tablespoon of mixture aside.
Add rice and next 4 ingredients to remaining juice mixture.
Stir well; set aside.
Peel and devein shrimp.
Place shrimp on rack of a broiler pan coated with cooking spray, and brush with reserved 1 tablespoon lime juice mixture.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 2 minutes on each side or until shrimp turn pink.
Add shrimp to rice mixture, and stir.