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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This easy salad features shrimp, pickled jalapenos, and chopped jicama. Ingredients:
2 limes, juiced (reserve rinds) |
1 pound frozen peeled deveined medium-large shrimp, not thawed |
1 tablespoon kosher salt |
1 1/2 cups chopped peeled jicama |
1/2 cup cilantro sprigs |
3 scallions, thinly sliced (1/2 cup) |
2 teaspoons finely chopped pickled jalapeño |
1 garlic clove, minced |
1/4 teaspoon freshly ground black pepper |
4 large romaine lettuce leaves |
Directions:
1. Bring 1 quart of water to a boil in a medium saucepan over high heat. Add lime rinds to the boiling water. Add the frozen shrimp and salt, and let the water return just to a boil. Remove from heat; cover and let stand 5 minutes. Drain and discard lime rinds. Rinse shrimp with cold water, and remove tails.
2. In a large bowl, combine lime juice, jicama, cilantro, scallions, jalapeño, and garlic. Add shrimp and black pepper. Let stand 10 minutes at room temperature, or refrigerate up to 4 hours until ready to serve.
3. Line 4 plates with romaine lettuce leaves. Divide the salad among the plates and serve.
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