How do you prep the black beans? How long do you soak them?
Use very fresh shrimp or prawns, raw, and divined, and peeled (tail optional).
Also, fresh water shrimps that have been cracked open with the shell are amazing, like mini-lobsters. Again, buy very fresh.
I put them in a low pan and spray the shrimp with Pam Olive Oil and coat them with Chef Paul Prudhomme's seafood magic, both sides. No oil! No bad calories. Just yumm.
Then, it's a couple of minutes under broil or (skewered) on the grill, turned half-way.
I use Hidden Valley buttermilk dressing (with a bit less moyo than the mix calls for) as a dip for these. I have these cute little chicky bowls that I put a little personal dip in for each plate and you can measure it to be certain about the calories. (There are about 110 in two TBSPs so I keep mine to four TBSPs when I'm making a whole meal of it. That still keeps my total calorie count for a half-pound of grilled shrimp and dip to about 460 calories).
Okay, there ARE calories in the dip, but it balances out, does not wreck my diet, and, there is NO oil on the shrimps, so it's a nice, neat-o trade.
And I love me my shrimp!