Grilled shrimp, jicama and sweet onion salad.
Photo, Erik Putz.
frozen raw large
, thawed and peeled
, seeded and minced
, thinly sliced
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.