Ingredients

• 1 tablespoon chili powder
• 1/2 teaspoon garlic salt 
• 1/2 teaspoon ground cumin
• 1 1/2 pounds medium shrimp, peeled and deveined 
• Cooking spray 
• 2 tablespoons fresh lime juice, divided 
• 1 1/2 cups frozen whole-kernel corn, thawed 
• 3/4 cup bottled salsa 
• 1/4 cup chopped fresh cilantro 
• 1 (15-ounce) can black beans, rinsed and drained 

Preparation

1. Heat a large nonstick skillet over medium-high heat.
2. Combine first 3 ingredients in a large bowl. Add shrimp; toss to coat.
3. Coat pan with cooking spray. Add shrimp; sauté 3 minutes or until done. Add 1 tablespoon lime juice. Remove shrimp from pan. Add corn to pan; sauté 1 minute. Stir in salsa, cilantro, and beans; cook 30 seconds or until thoroughly heated. Stir in 1 tablespoon lime juice. Serve shrimp over bean mixture.