Black Bean, Corn, and Shrimp Salad

1 tablespoon chili powder
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin
1 1/2 pounds medium shrimp, peeled and deveined
cooking spray
2 tablespoons fresh lime juice, divided
1 1/2 cups frozen whole-kernel corn, thawed
3/4 cup bottled salsa
1/4 cup chopped fresh cilantro
1 (15-oz) can black beans, rinsed and drained

Heat a large nonstick skillet over medium-high heat. Combine first 3 ingredients
in a large bowl. Add shrimp; toss to coat. Coat pan with cooking spray. Add
shrimp; saute 3 minutes or until done. Add 1 tablespoon lime juice. Remove
shrimp from pan. Add corn to pan; saute 1 minute.
Stir in salsa, cilantro, and beans; cook 30 seconds or until thoroughly heated.
Stir in 1 tablespoon lime juice. Serve shrimp over bean mixture.

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