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Ingredients
- 2 tsp. grated lemon rind
- 1/2 tsp paprika
- 1/2 tsp kosher salt, divided
- 1/2 tsp freshly ground black pepper, divided
- 7 tsp extra-virgin olive oil, divided
- 24 extra-large shrimp, peeled and deveined (about 1 pound)
- 6 cups baby arugula
- 1 cup peeled jicama, cut into strips
- 1 avocado, peeled and cut into strips
- 2 T. fresh lemon juice
- 1 T. white wine vinegar
- 1/4 tsp. sugar
Preparation
Step 1
1. Preheat grill to high heat.
2. Combine rind, paprika, 1/4 tsp salt, 1/4 tsp pepper, 1 tsp oil, and shrimp in a medium bowl. Thread 4 shrimp onto each of 6 (10-inch) skewers. Coat grill rack with cooking spray. Grill shrimp 2 minutes on each side or until done.
3. Remove shrimp from skewers. Combine shrimp, arugula, jicama, and avocado in a large bowl; toss gently. Combine remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, lemon juice, vinegar, and sugar in a small bowl, stirring with a whisk. Add juice mixture to shrimp mixture, and toss gently to coat. Divide the salad among 4 large plates.
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