Shrimp Lobster And Jicama Salad Food

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.

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.

ASIAN SESAME LOBSTER SALAD

Steps:

• In a small bowl whisk together all dressing ingredients. Dressing may be made 1 day ahead and chilled, covered.
• Cut lobster meat or shrimp into bite-size pieces. Trim peas and diagonally cut into 1/4-inch slices. Cut cabbage, jícama, and carrots into thin julienne strips. Diagonally cut scallion greens into thin slices, reserving white parts for another use. Lobster or shrimp and vegetables may be prepared up to this point 4 hours ahead and chilled separately, covered.
• In a dry small heavy skillet toast sesame seeds over moderate heat, stirring, until golden, 1 to 2 minutes, and transfer to a small bowl to cool.
• Just before serving, in a large bowl toss lobster or shrimp, peas, cabbage, jícama, and carrots with dressing and sprinkle with scallions and sesame seeds.