Ingredients
▢one 15-ounce can black beans, drained and rinsed (I use no salt added)
▢1 medium ripe avocado, diced into bite-sized pieces
▢1 medium jalapeno pepper, sliced into thin rounds
▢1 small serrano chile pepper, finely minced (remove seeds for less heat); optional
▢½ medium cucumber, diced into bite-sized pieces
▢⅓ cup fresh cilantro finely minced, or to taste
▢3 tablespoons olive oil
▢1 pound shrimp, cleaned and deveined (I used 12-15 count large shrimp)
▢1 to 2 teaspoons cumin, or to taste
▢1 teaspoon kosher salt, or to taste
▢1 teaspoon freshly ground black pepper, or to taste
▢¼ to ⅓ cup freshly squeezed lime juice
▢2 to 4 tablespoons honey, or to taste
Instructions
To a large bowl, add the black beans, avocado, jalapeno, optional serrano chile, cucumber, cilantro; set aside
To a medium skillet, add the olive oil, shrimp, evenly sprinkle with cumin, salt, pepper, and cook over medium-high heat for about 2 minutes.
Flip shrimp over, turn the heat to medium-low, add the lime juice, honey, stir to combine, and cook until shrimp are done, about 2 minutes. Taste the sauce. If desired, add additional lime juice, honey, salt, pepper, or cumin.
Transfer the shrimp and all the sauce to the bowl with the lettuce and vegetables. Stir to combine. Taste and make any other seasoning adjustments if necessary (I sprinkled with another 1/2 teaspoon cumin) and serve immediately. Salad is best fresh but will keep airtight in the fridge for up to 2 days, noting the avocado will oxidize and the vegetables will soften and release their natural juices as time passes.