1 lb. med. shrimp, cooked, cleaned and deveined
1 can black beans, rinsed and drained (15 oz.)
1 sm. green pepper, cut into short thin strips
1/2 c. celery, thinly sliced
1/3 c. thinly sliced sm. red onion rings
2/3 c. picante sauce
2 tbsp. cilantro, chopped
2 tbsp. vegetables oil
2 tbsp. honey
Shredded peel and juice from 1 lime (1 tsp. peel, 2 tbsp. juice)
1/2 tsp. salt
Lettuce leaves
1 c. cherry tomato

Combine shrimp, beans, green peeper, celery, and onion in large bowl. Combine remaining ingredients except tomatoes and lettuce, mix well. Pour over shrimp mixture; toss lightly to coat. Cover and chill at least 2 hours or up to 24 hours, tossing lightly occasionally. Spoon salad onto lettuce lined serving platter; garnish with tomatoes. Serve with additional picante sauce. Serves 6.