Lower blood pressure deliciously with Avocado and Shrimp Salad

This scrumptious blend of shrimp, avocado, black beans and lime will fill your tummy and keep your arteries relaxed at the same time!

6 Tbs. olive oil, divided

1 Tbs. minced chipotles in adobo, divided

1/2 tsp. salt, divided

1 lb. medium peeled, deveined shrimp, tails off

2 (15.5 oz.) cans black beans, drained

1/3 cup finely diced red onion

1 1/2 Tbs. lime juice

2 cups halved grape tomatoes

1 large ripe avocado, peeled, pitted and cubed

Cooked brown rice or pre-warmed tortillas to serve

In a medium bowl mix 3 Tbs. oil, 1 tsp. chipotles and 1/4 tsp. salt; add shrimp and stir to coat. Heat a large nonstick skillet over mediumhigh heat. Add shrimp and cook, stirring occasionally, until seared and cooked through (2 1/2-3 1/2 minutes); remove from heat and set aside. In another bowl, combine remaining oil, chipotles and salt with beans, onion, lime juice, tomatoes and avocado. Divide avocado mixture evenly over bowls of hot cooked rice or tuck into tortillas. Top with shrimp mixture. Optional: For tacos, keep beans separate and mash before adding to shells. Makes 6 servings.