1 large pineapple
2 medium red onions - diced
2 small jalepeno peppers - cored, seeded & minced
2 Tbl. olive oil
1 red pepper - cored, seeded & diced
1 can 15-oz. black beans, drained & rinsed
1-1/2 lbs. medium shrimp, peeled and deveined
4 cloves garlic - minced
Trim pineapple,
removing eyes and core, and chop it coarsely.
Combine the pineapple with half of the onion and half of the jalepeno
peppers
(stir and mix well).
Set aside, at room temperature, for at least an hour.
In saucepan over medium heat, combine 1 Tbl. olive oil,
remaining onion and the red pepper.
Stir until onion is translucent and pepper softened.
Add black beans and cook until hot (approximately 4 minutes).
Heat remaining oil in different pan over medium heat.
Add shrimp, garlic and remaining jalepeno.
Saute until shrimp are opaque -- turning when needed.
Add pineapple salsa to pan and warm.
Spoon black bean mixture onto plate, top with shrimp and pineapple
salsa.
(Approximately four servings)
