Shrimp, Lobster, And Jicama Salad
Serves: 6
Fatima Kris
1 January 1970
Based on User reviews:
61
Spice
45
Sweetness
52
Sourness
42
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
4 tbsps
Olive Oil (divided)2 cups
Tomatillo (thinly sliced)Directions:
1
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high
2
If using shell-on shrimp, use small scissors to cut shells along the curved backs
3
Remove veins, keeping shells intact
4
Place shrimp and lobster in a large bowl; drizzle with 2 tablespoons oil and season with salt
5
Mix onion and 2 tablespoons lime juice in a small bowl
6
Grill shrimp until just opaque in center, 2-3 minutes per side
7
Transfer to a large plate
8
Grill lobster tails, flesh side down, until slightly charred, 1-2 minutes
9
Turn flesh side up and grill until just opaque in center, about 5 minutes longer
10
Add lobster tails to plate with shrimp and let rest for 5-10 minutes
11
Remove lobster meat from shells; discard shells
12
Cut lobster into 1" pieces
13
Drain red onion; place in a large bowl
14
Add 3 tablespoons lime juice, 2 tablespoons oil, jicama, greens, tomatillos, and 1 cup cilantro
15
Season with salt and more lime juice, if desired
16
Add seafood; toss to coat
17
Drizzle Ancho Chile Oil over; garnish with cilantro
18
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high
19
If using shell-on shrimp, use small scissors to cut shells along the curved backs
20
Remove veins, keeping shells intact
21
Place shrimp and lobster in a large bowl; drizzle with 2 tablespoons oil and season with salt
22
Mix onion and 2 tablespoons lime juice in a small bowl
23
Grill shrimp until just opaque in center, 2-3 minutes per side
24
Transfer to a large plate
25
Grill lobster tails, flesh side down, until slightly charred, 1-2 minutes
26
Turn flesh side up and grill until just opaque in center, about 5 minutes longer
27
Add lobster tails to plate with shrimp and let rest for 5-10 minutes
28
Remove lobster meat from shells; discard shells
29
Cut lobster into 1" pieces
30
Drain red onion; place in a large bowl
31
Add 3 tablespoons lime juice, 2 tablespoons oil, jicama, greens, tomatillos, and 1 cup cilantro
32
Season with salt and more lime juice, if desired
33
Add seafood; toss to coat
34
Drizzle Ancho Chile Oil over; garnish with cilantro