Shrimp, Lobster, and Jicama Salad

By Dixie8686

Recipes & Menus | recipes

Shrimp, Lobster, and Jicama Salad
Trust us: No one will complain if you double the shrimp and omit the lobster in this tart and beachy seafood salad. Just be sure to sear the shrimp quickly on a hot grill: The char plays nicely with lime juice.

8 servings

Recipe by Chad Robertson of Tartine Bakery in San Francisco, CA

Photograph by Chris Gentile

July 2012

Ingredients

• 1 pound large shell-on or peeled shrimp
• 4 lobster tails (about 2 pounds total), halved lengthwise
• 4 tablespoons olive oil, divided
• Kosher salt
• 1/4 cup thinly sliced red onion
• 5 tablespoons (or more) fresh lime juice, divided
• 2 cups 3x1/4x1/4-inch pieces peeled jicama (from one 1-pound jicama)
• 2 cups hardy greens, such as purslane or watercress sprigs, with tender stems
• 2 cups thinly sliced tomatillos or small green tomatoes (about 8 medium)
• 1 cup fresh cilantro leaves with tender stems plus more for garnish
• 2 tablespoons Ancho Chile Oil (click for recipe) or store-bought chili oil

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. If using shell-on shrimp, use small scissors to cut shells along the curved backs. Remove veins, keeping shells intact. Place shrimp and lobster in a large bowl; drizzle with 2 Tbsp. oil and season with salt. Mix onion and 2 Tbsp. lime juice in a small bowl.

Grill shrimp until just opaque in center, 2–3 minutes per side. Transfer to a large plate. 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 lobster tails to plate with shrimp and let rest for 5–10 minutes. Remove lobster meat from shells; discard shells. Cut lobster into 1" pieces.

Drain red onion; place in a large bowl. Add 3 Tbsp. lime juice, 2 Tbsp. oil, jicama, greens, tomatillos, and 1 cup cilantro. Season with salt and more lime juice, if desired. Add seafood; toss to coat. Drizzle Ancho Chile Oil over; garnish with cilantro.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [e-mail]. To see more recipes like this one, check out our Light Fish and Seafood Dinners Slideshow.