1	pound (480 g) large shrimp

1	large clove garlic, minced

1/2	teaspoon (1.25 ml) salt (optional)

1/4	teaspoon (1.25 ml) cayenne pepper

1	tablespoon (15 ml) fresh lemon juice

1	tablespoon (15 ml) olive oil

2	tablespoons (30 ml) tequila or additional lemon juice

Spicy Black Beans:

1	roasted red bell pepper, brine packed, cut into 1 inch (2.5 cm) pieces

1	15-ounce (450 g) can black beans, drained, rinsed, and drained again

2	scallions, white part only, thinly sliced

2	tablespoons (30 ml) minced cilantro

2	tablespoons (30 ml) white wine vinegar

1	tablespoon (15 ml) olive oil

1/2	teaspoon (2.5 ml) chili oil

lemon slices for garnish

sprigs of fresh cilantro for garnish

1. Peel and devein shrimp, leaving tails in tact. Rinse and pat dry with paper towels. Lay the shrimp in a shallow nonreactive dish.
2. Mix together the remaining shrimp ingredients and spread over the shrimp.Let stand at room temperature for at least 15 minutes or cover and refrigerate for up to hour.
3. Light the grill or preheat the broiler.
4. Meanwhile, combine the roasted pepper and black beans. Whisk the remaining ingredients except lemon slices and sprigs of cilantro. Pour over beans; toss again.
5. Thread the shrimp onto 4 skewers and gill for 2 to 3 minutes per side.
6. Arrange 1/4 of the bean mixture on each of 4 serving plates. Lay the shrimp skewer across the beans. Garnish with a lemon slice and sprig of cilantro.