Grilled shrimp, jicama and sweet onion salad

Name: Grilled shrimp, jicama and sweet onion salad
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4
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

Prep Time30 min
Total Time35 min
Makes4 Servings

By Chatelaine

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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