Grilled shrimp, jicama and sweet onion salad

Prep 30 min
Total 35 min
Makes 4 Servings

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450-g pkg
frozen raw large shrimp, thawed and peeled
2 tbsp
canola oil, divided
1/2 tsp
salt, divided
1/2 cup
small jalapeno, seeded and minced
1 tbsp
2 tbsp
sweet onion, thinly sliced
medium jicama, peeled
4 cups


  • 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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