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| Cumin Shrimp w/ Watermelon Jicama Salad
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Serves 8
Ingredients:
2 lbs of peeled and deveined large (31 – 40 count) tiger
shrimp
2 tablespoons of garlic (finely minced)
2 tablespoons of cumin powder
1 tablespoon of allspice
1 tablespoon of powder cinnamon
1 tablespoon of brown sugar
1 tablespoon of sea salt
3 tablespoons of extra virgin olive oil
Salad:
1-1⁄2 lbs of watermelon (peeled, seeded and julienne)
1 lb of jicama (julienne)
1⁄2 red onion julienne
1⁄2 bunch of cilantro (finely chopped)
1⁄2 teaspoon of sea salt
1⁄4 cup limejuice
Method:
In a large plastic container place shrimp, cumin, all
spice, cinnamon, sugar and sea salt.
Let marinate in the fridge for 30 minutes.
Meanwhile prepare the salad ingredients in another
container and let marinate for 25 minutes.
Heat a sauté pan with extra olive oil, once the oil is
very hot add the shrimp and cook until opaque.
Place the Jicama Watermelon Salad in the middle of a
platter and then place the shrimp around the salad. |
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