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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.

BEAN SALSA:

Mix all ingredients.