Shrimp Avocado And Jicama Salad Recipes

SHRIMP, AVOCADO AND JICAMA SALAD RECIPE

Steps:

• 1. Put water, vinegar and Old Bay in a pot and bring to a boil. 2. Drop shrimp into water. 3. Remove pot from heat. 4. Let sit 2 minutes (less for small shrimp). 5. Remove shrimp from water, allow to cool. 6. Cut shrimp in half lengthwise. 7. Place pot of water onto stove, bring to simmer. 8. Place egg yolk into a stainless steel bowl along with a Tbl of hot water. 9. Using a wire whisk, whisk egg yolk with bowl over simmering water until egg becomes lighter in color and frothy and warm to the touch. (Do not allow yolk to scramble). 10. Remove egg bowl from the water. 12. Gradually whisk in oil. 12. Whisk in lemon, salt and pepper to desired taste. 13. Place shrimp, and cut vegetables into a large bowl. 14. Stir in small amounts of mayonnaise until desired consistency.

SHRIMP-AND-JICAMA SALAD

Steps:

• In a large bowl, combine the jicama, minced coriander leaves, mint, salt, sugar and lime juice and toss. Split the shrimp in half and add them to the salad. Cover and refrigerate from 1 to 4 hours. Garnish with the peanuts, shallots and coriander and serve.

JICAMA AND AVOCADO SALAD

Steps:

• Segment the oranges and cut each segment in half. Squeeze the juice from the oranges' membranes into a bowl. Whisk in the lime juice, coriander, cumin, 1/2 teaspoon salt and olive oil.
• Gently toss the jicama, red onion and oranges with the lime vinaigrette and transfer to a serving bowl. Top with the avocado, cilantro and a sprinkle of salt.

SHRIMP, JICAMA AND CHILE VINEGAR SALAD

Steps:

• Mix rice vinegar, sugar, jalapeno pepper, and cilantro in a bowl; stir until sugar has dissolved.
• Place jicama and 1/3 of the vinegar dressing in a resealable plastic bag; seal and refrigerate for 1 hour.
• Place shrimp in a separate resealable plastic bag with 1/3 of the dressing; seal and refrigerate for 1 hour. Refrigerate remaining vinegar dressing.
• Arrange alternate slices of tomatillo and tomato around the edge of a salad plate.
• Mound marinated jicama in the center of the plate and top with marinated shrimp.
• Pour remaining 1/3 of the dressing over salad.

AVOCADO & JICAMA SALAD

Steps:

• Remove the top& bottom of the Jicama and pare off the brown skin.
• Cut into 1/4" slices and then cut into 1/4" strips.
• Chop the onion.
• Whip together the oil& balsamic vinegar, season with salt& pepper to taste Peel the avocado, cut in half lengthwise, remove pit, cover with the lemon juice (do not prepare the avacado until just before serving) Divide the Jicama betwwen 4 plates.
• Place a 1/2 Avocado on top of the Jicama.
• Pour dressing into the Avocado cavity.
• Sprinkle with chopped onion& serve.