Bean Salsa -- (recipe follows) 1/2 teaspoon grated orange peel 1 tablespoon orange juice 1 tablespoon vegetable oil 1 1/2 teaspoons chopped fresh thyme OR 1/2 teaspoon dried thyme leaves 1 clove garlic -- finely chopped 3/4 pound raw medium shrimp -- peeled and deveined BEAN SALSA 1 (15 ounce) can black beans -- rinsed and drained 1 medium mango -- peeled and chopped (about 1 cup) 1 small red bell pepper -- chopped (about 1/2 cup) 1/4 cup sliced green onions (2 to 3 medium) 2 tablespoons orange juice 1 tablespoon red wine vinegar 1/2 teaspoon grated orange peel

Prepare Bean Salsa; set aside. Mix remaining ingredients except shrimp in medium bowl. Stir in shrimp. Spray 10-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat. Cook shrimp mixture in skillet, turning shrimp once, until pink. Divide salsa among 4 serving plates. Arrange shrimp on salsa.

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