Zesty salsa spices up shrimp dish,

These easy tasty options are perfect for a busy week

CALYPSO SHRIMPWITH BLACK BEAN- CITRUS SALSA

EASY ENTERTAINING: Any guest would appreciate the flavors of Calypso shrimp with black bean- citrus salsa. Serve with jasmine rice, a Bibb lettuce salad and baguettes. Buy a lemon meringue pie for dessert.

Ingredients For the shrimp and marinade:

2 teaspoons grated orange peel 1/ 4 cup orange juice 1/ 4 teaspoon seasoned salt 4 cloves garlic, minced 1 pound large shrimp, peeled and deveined 1 tablespoon canola oil

For the salsa:

1 ( 15- ounce) can reduced- sodium black beans, rinsed 1 medium orange, halved, peeled, divided into segments, and membrane removed 1/ 4 cup chunky- style salsa 2 tablespoons fresh cilantro 1 teaspoon grated lime peel 2 cloves garlic, minced Servings: makes 4 servings Preparation time: 25 minutes; marinating time: 2 hours Cooking time: less than 5 minutes

In an 8- inch baking dish, mix orange peel, juice, salt and garlic. Add shrimp; turn to coat; refrigerate up to 2 hours.

For the salsa: Combine salsa ingredients; mix well. Cover, refrigerate.

In a large nonstick skillet, heat oil on medium- high. Drain shrimp; discard marinade. Cook shrimp 2 to 3 minutes, stirring frequently, until shrimp are pink. Divide salsa among 4 dinner plates. Arrange shrimp around salsa and serve.

Per serving: 221 calories, 29 grams protein, 2 grams fat ( 9 percent calories from fat), 0.3 gram saturated fat, 24 grams carbohydrate, 183 milligrams cholesterol, 349 milligrams sodium, 8 grams fiber.

Carb count: 1.5.