Shrimp-and-Bean Salad

Ingredients:
1/2 cup extra-virgin olive oil
Grated peel and juice of 1 lime
1 teaspoon dried oregano
Two 15-ounce cans black beans, rinsed
4 cups shredded escarole
1/2 pound jicama, peeled and cut into 3/4-inch cubes (about 2 cups)
2 scallions, thinly sliced
1/2 cup chopped cilantro, plus more for sprinkling Salt and pepper
1 pound frozen peeled and deveined large shrimp, thawed Defrost frozen shrimp in a resealable plastic bag submerged in water for 10 minutes.

Swap in 2 cups chopped cucumbers for the jicama.

Directions:
In a large bowl, whisk together 6 tablespoons olive oil, the lime peel, lime juice and oregano. Add the black beans, escarole, jicama, scallions and cilantro; toss. Season with salt and pepper; divide among 4 plates.

In a large skillet, heat the remaining 2 tablespoons olive oil over high heat. Add the shrimp, season with salt and pepper and cook, turning once, until just opaque, about 5 minutes. Arrange on top of the bean salad and sprinkle with more cilantro.