SHRIMP & JICAMA SALSA

By jarren

Ingredients

• 1 jalapeno chile
• 1 lb medium shrimp,
• peeled and deveined
• 2 tbsp extra-virgin
• olive oil, divided
• 2 tbsp chopped fresh
• mint, divided
• 1/4 tsp salt
• 1/4 tsp ground red pepper
• 1/8 tsp cumin
• 1 medium jicama, peeled and
• cut into 1/4-inch dice
• 2 tablespoons minced onion
• 3/4 to 1 pound cherry
• tomatoes, cut into quarters
• 3 tablespoons fresh lime juice
• Tortilla chips

Details

Servings 6
Preparation time 45mins
Adapted from business.highbeam.com

Preparation

Step 1

Heat grill or grill pan.

Grill jalapeno until skin is evenly charred, 5 to 8 minutes. Transfer to small plastic bag; let stand 10 minutes, until cool.

Meanwhile, combine shrimp, 1 tablespoon each oil and mint, salt, ground red pepper and cumin in small bowl. Grill shrimp until just cooked through, 2 to 2 1/2 minutes per side. (If using grill pan, grill shrimp in two batches.) Cut each shrimp crosswise into thirds; transfer to large bowl.

Peel and chop jalapeno; stir into shrimp with remaining ingredients. Serve with chips.