Recipe: Summer Shrimp Salad
Lately I have been obsessed with jicama. It is refreshing and the perfect snack. I am not sure if it is this extended winter weather or my eagerness for summer, but there is something about jicama that makes me want to sit outside and soak up the sun. This salad incorporates jicama and other of our favorite summer ingredients to channel that feeling of sunshine that we all are craving this time of year. We are so close to summer!
You can enjoy this as a main lunch salad, as an appetizer with chips, or as a great side dish for any summer barbecue!
Fresh shrimp (cleaned + deveined)
1 avocado, diced
1 cup cherry tomatoes, diced
2 cloves minced garlic
1 cup loosely chopped jicama
1/2 red onion diced
1 handful of freshly chopped cilantro
1 tablespoon ghee
1/2 lemon squeezed
Salt and pepper
Cracked red pepper flakes
Remove the tails from the shrimp.
Toss shrimp with olive oil in a bowl.
Heat a pan over medium-high heat and add ghee.
Add shrimp to the pan + sauté for 1-2 min (until shrimp start to get pink) then flip + cook until shrimp are cooked through on other side (less than 1 min).
Move shrimp to a plate and let cool.
Add jicama, avocado, tomatoes, garlic, onion, and cilantro to a bowl.
Drizzle with olive oil + lemon juice and mix everything together.
Add shrimp into bowl and lightly mix with salt + pepper, turmeric and red pepper flakes.
Eat & Enjoy!