Categories: Fish/sea, Beans, Mexican 
      Yield: 6 servings 
  
      1 lb Cooked and cleaned medium                -rings 
           -shrimp                           2/3 c  Fresh salsa 
      1    (15 oz) can black beans,            2 tb Fresh cilantro, chopped 
           -rinsed and drained                 2 tb Vegetable oil 
      1 sm Green or red pepper cut into        2 tb Honey 
           -short, thin strips                 1    Lime (2 Tbsp juice and 1 tsp 
    1/2 c  Thinly sliced celery                     -shredded peel) 
    1/3 c  Very thinly sliced red onion        1 c  Cherry tomato halves 
  
  Combine shrimp, beans, pepper, celery and onion in a large bowl. Combine 
  remaining ingredients (except tomatoes), add 1/2 tsp salt and mix well. 
  Pour over shrimp mixture; toss lightly to coat.  Cover and chill at least 2 
  hours or up to 24 hours, tossing lightly occasionally. Spoon salad on 
  lettuce lined plates, garnish with tomatoes. 
   
  */\/\ichael* & Ms. /\/\ | /-\ /\/\ | *\/\/eslie*