Broiled Shrimp Over Black Bean-and-Corn Salad

Ingredients

• 0.1 teaspoon pepper black
• 15 ounce black beans rinsed drained canned
• 15.3 ounce whole-kernel corn drained canned
• 0.3 cup cilantro leaves fresh chopped
• 1  garlic clove minced
• 0.5 cup green onions sliced
• 0.5 teaspoon ground cumin 
• 2 tablespoons honey 
• 1  jalapeno seeded chopped
• 0.3 cup juice of lime fresh
• 0.3 cup juice of lime fresh
• 2 tablespoons soya sauce low-sodium
• 2 tablespoons olive oil 
• 0.3 cup orange juice concentrate thawed
• 0.3 teaspoon salt 
• 2 pounds shrimp peeled
• 2 cups tomatoes coarsely chopped
• 2 tablespoons worcestershire sauce 

Equipment

• bowl
• whisk
• broiler
• broiler pan

Directions

1. To prepare marinated shrimp, combine first 6 ingredients in a large zip-top bag.
2. Add shrimp to bag; seal. Marinate in refrigerator 1 hour, turning occasionally.
3. Remove shrimp from bag; discard marinade.
4. Preheat broiler.
5. Place shrimp on a broiler pan coated with cooking spray. Broil 4 minutes or until shrimp are done.
6. To prepare salad, combine tomato and next 5 ingredients (tomato through jalapeo) in a large bowl.
7. Combine 1/4 cup lime juice, oil, cumin, salt, and black pepper in a small bowl; stir with a whisk.
8. Pour dressing over bean mixture; toss well. Spoon salad onto each of 6 plates; top with shrimp.