Cilantro-Lime Shrimp Kebabs With Jicama

Submitted by Karen in CT

"Grilling jicama brings out its natural sweetness; to retain its crunch, don't overcook it."

 

• Ready In: 25mins
• Ingredients: 18
• Serves: 6

ingredients

• 1⁄2 cup olive oil
• 1 teaspoon lime zest, finely grated
• 1⁄3 cup fresh lime juice (from about 4 limes)
• 1⁄2 cup fresh cilantro leaves
• 2 garlic cloves, crushed
• 1⁄2 jalapeno, coarsely chopped
• 1⁄2 teaspoon coarse salt
• 1 lb large shrimp, peeled and deveined (tails intact)
• 1 small jicama, peeled, sliced 1/2 inch thick, and cut into triangles (about 2 pounds)
• 5 cups chicory lettuce, torn
• 3 cups green oak lettuce, torn
• 5 scallions, white and pale-green parts only, thinly sliced diagonally
• 1 granny smith apple, cored, halved, and thinly sliced
• 2 radishes, thinly sliced
• 1⁄2 jalapeno, seeded and thinly sliced (optional)
• 2 tablespoons fresh lime juice (from 1 to 2 limes)
• 2 tablespoons extra virgin olive oil
• 1⁄4 teaspoon coarse salt

directions

1. For the kebabs:

2. Puree oil, lime zest and juice, cilantro, garlic, jalapeno, and salt in a blender or food processor.
3. Combine marinade and shrimp. Cover with plastic wrap, and refrigerate 1 hour.
4. Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 or 4 seconds.)
5. Thread shrimp onto 6 skewers. Discard marinade.
6. Grill shrimp until opaque and slightly charred, 3 to 4 minutes per side.
7. Thread jicama onto 6 more skewers.
8. Grill jicama for 1 to 2 minutes per side. Transfer to a platter.

9. Make the salad:

10. Toss together chicory, green oak lettuce, scallions, apple, radishes, and jalapeno if desired.
11. Toss in lime juice, oil, and salt. Divide shrimp and jicama skewers and salad among plates, and serve.