Blackened Shrimp Salad with Jicama and Grilled Corn

Blackened Shrimp Salad with Jicama and Grilled Corn Recipe
Photo: Jean Allsopp; Styling: Mindi Shapiro

Recipe from


Ingredients

12 jumbo shrimp
1/4 cup olive oil, divided
3 tablespoons blackening seasoning
1 romaine lettuce heart, finely shredded

Preparation

Peel shrimp, leaving tails on; devein, if desired. Drizzle 1 tablespoon olive oil over shrimp; sprinkle with seasoning, tossing to coat well. Cover and chill until ready to cook.

Pour remaining 3 tablespoons oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 2 to 3 minutes on each side or until done. Remove from heat.

Combine Jicama and Grilled Corn, lettuce, and 1/2 cup Cilantro-Lime Dressing in a serving bowl. Top with shrimp and Crispy Tortilla Strips.

Note:

Pat Herron,

May 2008
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