This easy salad features shrimp, pickled jalapenos, and chopped jicama.
2 limes, juiced (reserve rinds)
1 pound frozen peeled deveined medium-large shrimp, not thawed
1 tablespoon kosher salt
1 1/2 cups chopped peeled jicama
1/2 cup cilantro sprigs
3 scallions, thinly sliced (1/2 cup)
2 teaspoons finely chopped pickled jalapeño
1 garlic clove, minced
1/4 teaspoon freshly ground black pepper
4 large romaine lettuce leaves
How to Make It
Bring 1 quart of water to a boil in a medium saucepan over high heat. Add lime rinds to the boiling water. Add the frozen shrimp and salt, and let the water return just to a boil. Remove from heat; cover and let stand 5 minutes. Drain and discard lime rinds. Rinse shrimp with cold water, and remove tails.
In a large bowl, combine lime juice, jicama, cilantro, scallions, jalapeño, and garlic. Add shrimp and black pepper. Let stand 10 minutes at room temperature, or refrigerate up to 4 hours until ready to serve.
Line 4 plates with romaine lettuce leaves. Divide the salad among the plates and serve.