Some pictures came up on my social media feed this other day, including this beautiful shrimp dish I put together a couple of years back for a culinary class I was teaching. This meal is a quick and healthy weeknight dinner.

Grilled Garlic Cilantro-Lime Shrimp with Spicy Asian Black Bean Slaw

SHRIMP
1 Pound Shrimp (21-24 count)
Marinade
3-4 cloves minced Garlic
Juice of 1 Lime
1/4 cup Neutral oil
1/4 cup chopped Cilantro 
Salt and pepper 
SLAW
Dressing 
1/4 cup Liquid Aminos
Juice of 2 Limes
2 tbsp Rice wine vinegar
1/4 cup Neutral oil (vegetable, grapeseed, canola)
1 tbsp Korean Chili Paste
Cracked black pepper
Veggies
2 cups Cabbage, shredded 
2 cups Red cabbage, shredded
1 cup Carrots, shredded
1 bunch Scallions, chopped
1-2 Jalapeños, minced 
1/2 bunch Cilantro, chopped
1 tbsp Sesame seeds 
2 cans (14 ouce) Black Beans, drained and rinsed

Preparation

1. Combine marinade ingredients, toss with shrimp and set aside. This can be done ahead
   of time up to 24 hours, or you may marinate as you prep the slaw
2. Combine slaw dressing ingredients and set aside
3. Chop veggies for slaw as directed (shredded, minced, etc). Mix all the veggies together,
   and gently fold in black beans. Toss with dressing and garnish with sesame seeds. Slaw
   can be made up to 24 hours before serving
4. Heat a grill or grill pan. Cook shrimp about 1-2 minuets on each side, careful not to
   overcook
5. Serve shrimp immediately