Seared Shrimp with Red Bean Relish

1lb dried red or pinto beans
water
2lbs med. shrimp, peeled
2T creole seasoning
1 red, green, yellow pepper, diced
1 small red onion, chopped fine
2T minced shallots
2T veg. oil
1/3c fresh lemon juice
1T thyme
1T minced garlic
1t salt
1/2t pepper
hot pepper sauce
lemon wedges

Soak beans in water to cover by 2" overnight.  Drain.  Combine
beans with fresh water to cover by 2" in large saucepan and bring
to boil.  Reduce heat and simmer covered until just tender, 1
1/2hours.  Drain, rinse & refrigerate.

Meanwhile toss shrimp with Creole dressing in med. bowl.  Cover
and refrigerate 2 to 6 hours.

Combine cooled beans with remaining ingredients except lemon
wedges in large bowl; toss to combine.  Makes 9 cups.

Heat large nonstick skillet over medium-high heat until very hot. 
Add half the shrimp to skillet in single layer; cook 1 minute. 
Turn shrimp over.  Add 2/3 cup water and continue cooking,
shaking pan, until shrimp are opaque.  Transfer to bowl.  Wipe
out pan and repeat with remaining shrimp and 2/3c more water.

Mound bean relish on 8 dinner plates.  Arrange shrimp on top. 
Serve with lemon wedges.

Creole seasoning:  4t paprika, 1T salt, 1T garlic powder, 2t
oregano, 2t thyme, 2t onion powder, 2t black and 2t red pepper.

350 cal.
6g fat
140mg chol