Sprinkle shrimp with 1/4 tsp salt and 1/8 tsp coarsely ground black pepper in a 12-inch nonstick skillet, heat 1 tsp oil on medium 1 minute. Add shrimp and cook about 6 minutes or until shrimp turns opaque, stirring frequently.
Meanwhile, grate 1 tsp of lime peel and squeeze 2 tablesppons juist; set aside
Transfer shrimp to small bowl; cover with foil. In the same skillet, heat remaining 1 tsp of oil on medium 1 minutes. Add onion and red pepper andcook 8 minutes, or until tender. Stir in cumin; cook 1 minute. Add black beans, lime peel and juice, 1/4 tsp salt and 1/4 tsp coarsely ground black pepper. Cook 3 minutes or until heated through. Spoon black bean mixture onto 4 dinner plates. Top with shrimp and any liquid in bowl; sprinkle with chopped cilantro.