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Grilled shrimp, jicama and sweet onion salad

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  • Prep Time30 mins
  • Total Time35 mins
  • Makes4 Servings
Grilled shrimp, jicama and sweet onion salad

Grilled shrimp, jicama and sweet onion salad. Photo, Erik Putz.

Chatelaine Triple Tested

Ingredients

  • 450-g pkg frozen raw large shrimp, thawed and peeled

  • 2 tbsp canola oil, divided

  • 1/2 tsp salt, divided

  • 1/2 cup lime juice

  • 1 small jalapeno, seeded and minced

  • 1 tbsp lime zest

  • 2 tbsp honey

  • 1 sweet onion, thinly sliced

  • 1 medium jicama, peeled

  • 4 cups arugula

Instructions

  • PREHEAT barbecue to medium-high.

  • TOSS shrimp with 1 tbsp oil and 1/4 tsp salt. Season with fresh pepper. Oil grill. Barbecue shrimp, with lid open, until shrimp turns pink, about 2 min per side. Transfer to a plate to cool.

  • WHISK remaining 1 tbsp oil with lime juice, jalapeno, lime zest, honey and remaining 1/4 tsp salt in a large bowl. Stir in onion. Using a peeler, shave jicama into dressing. Add arugula and toss until coated. Divide salad among 4 plates and top with shrimp.

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