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Key Lime Mojo Shrimp, Jicama, Mango and Watercress Salad

Ingredients to Serve-4
  • Ingredients to Serve-4
  • 12 Jumbo Shrimp, peeled and cleaned
  • 2 Tbs. Olive oil
  • 1 tsp Course salt
  • 1 cup Chef Allen's Key Lime Mojo
  • 2 Tbs. Freshly chopped cilantro
  • 1 cup Jicama, julienne
  • 1 cup Mango, julienne
  • 1 bunch Watercress , cleaned
  • 1 small Red pepper, julienne
  • 1/2 cup Pecan vinaigrette*
  • 4 Tbs. Whole pecans, toasted
  • 1 pinch Ground rock sea salt
Pecan vinaigrette: to make one cup
  • 1/3 cup Walnut oil
  • 1/3 cup Extra virgin olive oil
  • 1/3 cup Champagne vinegar
  • 3 tbs. Chopped pecans
  • 1 tbs. Chives, chopped
  • 1/2 tsp. Salt
  • 1/2 tsp. Fresh ground black pepper
To Prepare the Shrimp: In a small stainless steel bowl combine the shrimp, olive oil and salt. Heat a large pan until very hot. Add the shrimp and sauté for 2 minutes until they begin to turn rosy pink. Add the mojo and bring to a simmer approximately one minute. Finishing the shrimp with cilantro.

Preparing the Salad: Combine the jicama, mango, watercress and red pepper. Toss with the pecan vinaigrette.

To Serve: Divide the salad onto 4 chilled plates. Garnish each with 1 Tbs. pecans and a pinch of freshly ground rock sea salt.

To Prepare the Vinaigrette: Combine the walnut and olive oils. In a steel bowl whisk together the oils and vinegar. Add the pecans and chives. Season with salt and pepper.



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