Bean Salsa -- (recipe follows)
1/2 teaspoon grated orange peel
1 tablespoon orange juice
1 tablespoon vegetable oil
1 1/2 teaspoons chopped fresh thyme
OR
1/2 teaspoon dried thyme leaves
1 clove garlic -- finely chopped
3/4 pound raw medium shrimp -- peeled and deveined

BEAN SALSA
1 (15 ounce) can black beans -- rinsed and drained
1 medium mango -- peeled and chopped (about 1 cup)
1 small red bell pepper -- chopped (about 1/2 cup)
1/4 cup sliced green onions (2 to 3 medium)
2 tablespoons orange juice
1 tablespoon red wine vinegar
1/2 teaspoon grated orange peel
|Prepare Bean Salsa; set aside. Mix remaining ingredients except shrimp in
medium bowl. Stir in shrimp. Spray 10-inch nonstick skillet with nonstick
cooking spray; heat over medium-high heat. Cook shrimp mixture in skillet,
turning shrimp once, until pink. Divide salsa among 4 serving plates.
Arrange shrimp on salsa.

BEAN SALSA:

Mix all ingredients.