Grilled shrimp, jicama and sweet onion salad
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- Prep Time30 mins
- Total Time35 mins
- Makes4 Servings
Grilled shrimp, jicama and sweet onion salad. Photo, Erik Putz.
Ingredients
450-g pkg frozen raw large shrimp, thawed and peeled
2 tbsp canola oil, divided
1/2 tsp salt, divided
1/2 cup lime juice
1 small jalapeno, seeded and minced
1 tbsp lime zest
2 tbsp honey
1 sweet onion, thinly sliced
1 medium jicama, peeled
4 cups arugula
Instructions
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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