Shrimp, Lobster, and Jicama Salad

Name: Shrimp, Lobster, and Jicama Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps Ancho Chile Oil or store-bought chili oil; 237 milliliters fresh cilantro leaves with tender stems plus more for garnish; 473 milliliters hardy greens, such as purslane or watercress sprigs, with tender stems; 8 servings Kosher salt; 5 Tbsps (or more) fresh lime juice, divided; 4 lobster tails (about 2 pounds total), halved lengthwise; 4 Tbsps olive oil, divided; 454 grams shell-on or peeled shrimp; 59 milliliters thinly sliced red onion; 473 milliliters thinly sliced tomatillos or small green tomatoes (about 8 medium)

Shrimp, Lobster, and Jicama Salad is a dairy free and pescatarian side dish. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 391 calories, 9g of protein, and 26g of fat. If you have chili oil, lime juice, hardy greens, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Build a medium-hot fire in a charcoal grill,or heat a gas grill to high. If using shell-onshrimp, use small scissors to cut shellsalong the curved backs.

Equipment you will use

Kitchen Scissors

Grill

Remove veins,keeping shells intact.

Ingredients you will need

Pasta Shells

Place shrimp andlobster in a large bowl; drizzle with 2 tablespoonsoil and season with salt.

Ingredients you will need

Shrimp

Salt

Equipment you will use

Bowl

Mix onion and2 tablespoons lime juice in a small bowl.

Ingredients you will need

Lime Juice

Onion

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Bowl

Grill shrimp until just opaque in center,2-3 minutes per side.

Ingredients you will need

Shrimp

Equipment you will use

Grill

Transfer to a largeplate. Grill lobster tails, flesh side down,until slightly charred, 1-2 minutes. Turn fleshside up and grill until just opaque in center,about 5 minutes longer.

Ingredients you will need

Lobster Tails

Equipment you will use

Grill

Add lobster tailsto plate with shrimp and let rest for 5-10minutes.

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Lobster

Shrimp

Remove lobster meat from shells;discard shells.

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Lobster Meat

Pasta Shells

Cut lobster into 1" pieces.

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Lobster

Drain red onion; place in a large bowl.

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Red Onion

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Bowl

Add 3 tablespoons lime juice, 2 tablespoons oil, jicama,greens, tomatillos, and 1 cup cilantro.Season with salt and more lime juice, ifdesired.

Ingredients you will need

Lime Juice

Tomatillos

Cilantro

Greens

Jicama

Salt

Cooking Oil

Add seafood; toss to coat.

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Seafood

Drizzle

Ancho Chile Oil over; garnish with cilantro.

Ingredients you will need

Ancho Chili Pepper

Cilantro

Cooking Oil

Equipment

Kitchen Scissors

Grill

Bowl

Ingredients

Servings:

2Tbsps

Ancho Chile Oil or store-bought chili oil 237milliliters

fresh cilantro leaves with tender stems plus more for garnish 473milliliters

hardy greens, such as purslane or watercress sprigs, with tender stems 8servings

Kosher salt 5Tbsps

(or more) fresh lime juice, divided 4

lobster tails (about 2 pounds total), halved lengthwise 4Tbsps

olive oil, divided 454grams

shell-on or peeled shrimp 59milliliters

thinly sliced red onion 473milliliters

thinly sliced tomatillos or small green tomatoes (about 8 medium)

Recommended wine: Chablis, Chardonnay

Lobster can be paired with Chablis and Chardonnay. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. The Francine et Olivier Savary Chablis Vieilles Vignes with a 4.6 out of 5 star rating seems like a good match. It costs about 33 dollars per bottle.