Options

Format:
Include:
PRINT
See more
Photo: Jean Allsopp; Styling: Mindi Shapiro Photo by: Photo: Jean Allsopp; Styling: Mindi Shapiro

Blackened Shrimp Salad with Jicama and Grilled Corn

Coastal Living MAY 2008

  • Yield: Makes 4 servings

Ingredients

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.

advertisement

Go to full version of

Blackened Shrimp Salad with Jicama and Grilled Corn recipe

advertisement