Mexican Shrimp Salad

SOURCE   SUBMITTED BY   SERVES   PREP TIME   COOKING TIME    TOTAL TIME
Wiley Fargen, Original Recipe   Wiley Fargen   24   90 min   0 min   90 min

Description:

A crunchy salad with lots of colors, textures and flavors with a tangy lime-pepper dressing. Served at the Cinco de Mayo Potluck 2018.

Ingredients:

AMT   UNITS   INGREDIENT 
1/2       Jicama
 1       Chayote
 1/2       Zucchini, Green, Gray or Yellow
1       Bell Pepper, Red
1       Bell Pepper, Orange
1       Bell Pepper, Yellow
1    cup   Artichoke Hearts
1   lb   Shrimp, Medium, Cooked
1   lb   Shrimp, Large, Cooked
6       Tomatillos
3       Tomatoes, Large
1/2   bunch   Cilantro
2/3   cup   Olive Oil, Extra Virgin
1/3   cup   Lime Juice
        Black Pepper, Freshly Ground
4       Avocados, Ripe
        Salt, Kosher or Coarse

 

Directions:

#   STEP
1   Remove the top and bottom from the 1/2 jicama. Peel the 1/2 jicama with a potato peeler and cut into matchsticks about 1 inch long. Put the jicama matchsticks into a large bowl.
2   Cut the end off the 1/2 chayote. Cut the 1/2 chayote into quarters lengthwise. Then cut the quarters into 1/4 inch slices. Put the chayote slices into the bowl and toss with the jicama.  
3   Cut the end off the 1/2 zucchini. Cut the 1/2 zucchini into quarters lengthwise. Then cut the quarters into 1/4 inch slices. Put the zucchini slices into the bowl and toss with the jicama and chayote.
4   Cut the red bell pepper in half and remove the stem, seeds and pith. Cut the red bell pepper into bite size pieces. Put the red bell pepper slices into the bowl and toss with the existing contents.
5   Cut the orange bell pepper in half and remove the stem, seeds and pith. Cut the orange bell pepper into bite size pieces. Put the orange bell pepper slices into the bowl and toss with the existing contents.
6   Cut the yellow bell pepper in half and remove the stem, seeds and pith. Cut the yellow bell pepper into bite size pieces. Put the yellow bell pepper slices into the bowl and toss with the existing contents.
7   Place a cup of artichoke hearts in a colander and rinse most of the surface oil away with cold water. Cut the rinsed artichoke hearts  in half. Put the halved artichoke hearts into the bowl and toss with the existing ingredients.
8   Thaw the medium shrimp in hot water. Peel the shrimp. Place the peeled shrimp into the bowl and toss with the existing ingredients.
9   Thaw the large shrimp in hot water. Peel the shrimp. Thaw the medium shrimp in hot water. Peel the shrimp. Place the peeled shrimp into the bowl and toss with the existing ingredients.
10   Cut the tops off the tomatillos. Cut the tomatillos into quarters. Place the quartered tomatillos into the bowl and toss with the existing ingredients.
11   Cut the tomatoes into quarters and the tops and bottoms off the quarters. Cut the tomatoes into bite size pieces. Place the tomato pieces into the bowl and toss with the existing ingredients.
12   Chop the cilantro into pieces, discarding tough stems and scatter over existing ingredients.
13   In a 4 cup measuring cup, add th 2/3 cup olive oil to th1/3 cup lime juice. Whisk the oil and lime juice with a fork. Grind black pepper to taste over the oil and juice and whisk again.
14   Cut the avocados in half and remove the pits. Cut the halves into half again and peel the quarters. Cut the flesh into bite size pieces. Add the pieces to the oil and lime mixture and coat the slices. This will prevent them fro turning brown.
15   Add the avocadoes and oil and lime to the bowl and toss with the existing ingredients.
16   Cover with plastic wrap and refrigerate until ready to serve.
17   To serve, remove plastic wrap and sprinkle with kosher salt to taste.

 

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