Shrimp with Spicy Black Bean Spread

11 oz Black bean soup/dip

1 tb Lime juice

1 ts Mustard, dijon

1/8 ts Lime peel, grated

60 Crackers

2 tb Oil

1 tb Jalapeno, chopped

1 Garlic clove, minced

30 Shrimp, medium (1 lb)

60 Cilantro leaves

Combine first 7 ingredients until smooth. Cover and refrigerate at least 2 hours. Cut cooked shrimp in half lengthwise and remove vein. Spread 1 teaspoon soup mixture on each cracker. Top with shrimp and garnish with cilantro. 15 calories per serving--not including cracker. Source: GOURMET.ZIP file - recipes from Donna Endreson