Cilantro-lime Shrimp Kebabs With Jicama

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 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, 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

Recipe

• 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.