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Shrimp, Lobster & Jicama Salad

Aug 4, 2016 | Recipes | 0 comments

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Warm up the grill for this delicious and healthy summer salad!

Shrimp, Lobster & Jicama Salad

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Course: Main Dish
Ingredients Method

Ingredients
  

  • 1 lb large shrimp shell-on or peeled, with veins removed
  • 4 lobster tails halved lengthwise
  • 4 tbsp olive oil
  • Kosher salt
  • 1/4 cup red onion thinly sliced
  • 5 tbsp fresh lime juice
  • 2 cups jicama peeled and cut into 1/4 inch slices
  • 2 cups hardy greens purslane or watercress sprigs
  • 2 cups tomatillos thinly sliced
  • 1 cup fresh cilantro leaves
  • 2 tbsp chili oil

Method
 

  1. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.
  2. Place shrimp and lobster in a large bowl. Drizzle with 2 tbsp oil and season with salt.
  3. Mix onion and 2 tbsp lime juice in a small bowl.
  4. Grill shrimp until just opaque in center, about 2-3 minutes per side. Transfer to a large plate.
  5. Grill lobster tails, flesh side down, until slightly charred, 1-2 minutes. Turn flesh side up and grill until just opaque in center, about 5 minutes longer. Add to plate with shrimp and let rest for 5-10 minutes.
  6. Remove lobster meat from shells and cut into 1 inch pieces.
  7. Drain red onion and place in a large bowl. Add 3 tbsp lime juice, 2 tbsp oil, jicama, greens, tomatillos and cilantro. Season with salt and more lime juice.
  8. Add seafood and toss to coat. Drizzle with chile oil and garnish with cilantro.

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