Jamaican Shrimp and Rice Salad

Ingredients

• 1/3 cup lime juice
• 3 tablespoons low-sodium Worcestershire sauce
• 1 tablespoon reduced-calorie ketchup
• 2 teaspoons hot sauce
• 2 teaspoons vegetable oil
• 2 teaspoons molasses
• 1/4 teaspoon freshly ground pepper
• 1 large clove garlic, crushed
• 3 cups cooked long-grain rice (cooked without salt or fat)
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped green onions
• 1 (15-ounce) can no-salt-added black beans, rinsed and drained
• 1 (7-ounce) jar roasted red peppers in water, drained and chopped
• 1 1/2 pounds unpeeled medium-size fresh shrimp
• Vegetable cooking spray

Preparation

1. Combine first 8 ingredients in a large bowl; set 1 tablespoon of mixture aside. Add rice and next 4 ingredients to remaining juice mixture. Stir well; set aside.
2. Peel and devein shrimp. Place shrimp on rack of a broiler pan coated with cooking spray, and brush with reserved 1 tablespoon lime juice mixture. Broil 5 1/2 inches from heat (with electric oven door partially opened) 2 minutes on each side or until shrimp turn pink. Add shrimp to rice mixture, and stir. Serve salad immediately, or cover and chill.