Categories: Shrimp, Salads, Seafood 
      Yield: 4 servings 
  
      1 cn Black beans, rinsed and 
           - drained (15-oz.) 
      1 sm Green pepper, finely chopped 
    1/2 c  Sliced celery 
    1/2 c  Sliced purple onion, 
           - separated into rings 
      2 tb Chopped fresh cilantro 
    2/3 c  Picante sauce 
    1/4 c  Lime juice 
    1/4 ts Salt 
      2 tb Vegetable oil 
      2 tb Honey 
      6 c  Water 
      2 lb Unpeeled medium-size fresh 
           - shrimp 
           Lettuce leaves 
  
  Combine first 10 ingredients; toss gently. Cover and chill 8 hours stirring 
  occasionally. 
   
  Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp 
  turn pink. Drain well; rinse with cold water. Chill. Peel and devein 
  shrimp. 
   
  Arrange shrimp around edge of a lettuce-lined serving plate; spoon black 
  bean mixture in center. 
   
  Garnish with cherry tomato halves, if desired.