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| 1 x ca. 450 g | Unpeeled, medium-size fresh shrimp |
| 1 mittel | Onion chopped |
| 1 | cloves garlic pressed |
| 1 Esslöffel | vegetable oil |
| 6 Tasse | water |
| 3/4 Teelöffel | turmeric ground |
| 1/2 Teelöffel | ground cumin |
| 1/2 Teelöffel | salt |
| 8 x ca. 30 g | Bow tie pasta, uncooked |
| 1 Dose | (15-oz) black beans, rinsed and drained |
| 1 Dose | (8-oz) pineapple chunks, drained |
| 1 gross | Tomato chopped |
| 1/4 Tasse | cilantro fresh, minced |
| 1/4 Tasse | vegetable oil |
| 1/4 Tasse | lime juice fresh |
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Peel shrimp, and devein, if desired. Saute chopped onion and garlic in 1 tablespoon hot oil in a Dutch oven until tender. Add 6 cups water and next 3 ingredients; bring mixture to a boil. Add pasta; cover, reduce heat, and simmer 12 minutes. Stir in shrimp. Cover and simmer 5 minutes or until shrimp turn pink; remove from heat. Drain and cool 10 minutes. Stir in black beans and next 3 ingredients. Whisk together 1/4 cup oil and lime juice. Pour over salad, and toss. Serve immediately, or cover and chill.
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