Marinated shrimp:
1/3 cup fresh lime juice
1/4 cup thawed orange juice concentrate
2 tablespoons low-sodium soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons honey
1 garlic clove, minced
2 pounds large shrimp, peeled
Cooking spray

 Salad:
2 cups coarsely chopped tomato
1/2 cup sliced green onions
1/3 cup chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
1 (15.25-ounce) can whole-kernel corn, drained
1 jalapeño pepper, seeded and chopped
1/4 cup fresh lime juice
2 tablespoons olive oil
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper

1. To prepare marinated shrimp, combine first 6 ingredients in a large zip-top bag. Add shrimp to bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove shrimp from bag; discard marinade.
2. Preheat broiler.
3. Place shrimp on a broiler pan coated with cooking spray. Broil 4 minutes or until shrimp are done.
4. To prepare salad, combine tomato and next 5 ingredients (tomato through jalapeño) in a large bowl. Combine 1/4 cup lime juice, oil, cumin, salt, and black pepper in a small bowl; stir with a whisk. Pour dressing over bean mixture; toss well. Spoon salad onto each of 6 plates; top with shrimp.

Nutritional Information:

Calories 343 (20% from fat); Fat 7.6g (sat 1.1g, mono 3.8g, poly 1.5g); Protein 30.2g; Carbohydrates 42g; Fiber 3.6g; Cholesterol 172mg; Iron 4.9mg; Sodium 782mg; Calcium 104mg.