Ingredients
2 15-oz cans black beans, drained and rinsed
1 15-oz can whole kernel corn, drained
1 10-oz can diced tomatoes and green chiles, drained
2/3 cup red bell pepper, chopped
2/3 cup yellow bell pepper, chopped
2/3 cup orange bell pepper, chopped
1/2 cup chopped fresh jalapeno peppers
1/2 cup chopped onion
1 4-oz jar chopped pimentos, drained
8-oz bottle Italian dressing
On head butter lettuce
3 Tbsp. brown sugar
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. salt
1/4 tsp. black pepper
2/3 cup picante sauce
1 8-oz can tomato sauce
2 tsp. fresh lemon juice
1-1/2 lbs. shrimp, peeled and deveined
Preparation
In a large bowl, combine black beans and next 7 ingredients. Stir gently to combine. Refrigerate mixture overnight.
In a small bowl, combine brown sugar, cumin, chili powder,salt, pepper, picante sauce, tomato sauce and lemon juice. Add shrimp and toss to coat. Thread shrimp on 12 skewers. Grill shrimp over medium low grill heat, about 4 minutes on each side or until done, turning and brushing often with picante sauce mixture. Discard leftover sauce.
Place whole lettuce leaf on a plate, scoop black bean mixture into lettuce leaf and top with grilled shrimp.
