Cilantro-Jalapeño Shrimp with Mango-Jicama Salad
Prepare Mango-Jicama Salad: In a medium bowl, combine 1/4 cup cilantro, the mango, jicama, red onion, cucumber and salt. Stir in 2 tablespoons of the marinade. Cover with foil or plastic wrap and chill until ready to serve.Advertisement
Prepare Cilantro-Jalapeño Shrimp: Thaw shrimp, if frozen. For marinade, in a food processor, combine 1 1/2 cups of the cilantro, the lime juice, jalapeño peppers and oil. Cover and process until smooth; set aside.
Meanwhile, peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Place shrimp in a resealable plastic bag set in a shallow dish. Pour the remaining marinade over shrimp. Seal bag; turn to coat shrimp. Marinate in the refrigerator 20 minutes. Drain shrimp, discarding marinade. Thread shrimp onto four 10-inch skewers, leaving 1/4 inch between pieces (see Tip).
For a charcoal or gas grill, place kabobs on the grill rack directly over medium heat. Cover and grill 4 to 6 minutes or until shrimp are opaque, turning once halfway through grilling. Serve kabobs with salad.
Tips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
If using wooden skewers, soak in water for at least 30 minutes; drain before using.
2 1/2 lean protein, 1 1/2 vegetable, 1 fruit