Name: Grilled Shrimp with Black Beans, Jicama,and Avocado
Total time: 20 min
Yield: 4
Ingredients: 1 pound large peeled, deveined raw shrimp; 1/2 teaspoon black pepper; 3/4 teaspoon kosher salt, divided; Olive oil cooking spray; 5 tablespoons avocado oil or olive oil; 1/4 cup fresh lime juice (from 3 limes); 2 tablespoons honey; 3 ounces baby arugula (5 cups); 3 cups matchstick-cut jicama; 1/2 cup loosely packed fresh cilantro leaves; 1 15-oz. can no-salt-added black beans, drained and rinsed; 1 ripe avocado, peeled, pitted, and cut into 12 wedges; 1/4 cup roasted pepitas (pumpkin seeds); Tajín seasoning or smoked paprika (optional); Lime wedges, for serving

Whisk together avocado oil, lime juice, honey, and remaining ½ teaspoon salt in a small bowl; set aside. Combine arugula, jicama, cilantro, beans, and avocado in a large bowl. Add half of the dressing, and toss very gently to coat. Serve topped with shrimp and pepitas. If desired, sprinkle with Tajín or smoked paprika. Serve with additional dressing and lime wedges.

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Grilled Shrimp with Black Beans, Jicama,and Avocado

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