Instructions: Heat 1 tablespoon of olive oil with chili pepper and ginger over low heat.

Add shrimp to mixture and turn heat to medium-low. Saute until shrimp turn pink, about 8 minutes. Set aside. In a separate skillet, saute red onions in 1 tablespoon olive oil over medium-low heat for 5 minutes. Add salt and pepper to taste. Add one-third of the black beans, saute, and mash the beans. Add remaining beans, saute, leaving those beans whole. Add shrimp mixture, scallions, and cilantro. Saute for 2 additional minutes. Serve wrapped in butter lettuce or in a bowl so each individual can wrap his or her own.

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