- Prep Time
15 min - Cook Time
10 min - Serving Size
4
Ingredients
- 1 ea medium to large jicama, ends trimmed and peeled
- 4 ea large, peeled and deveined shrimp
- 1/4 tsp ground cumin
- 1 ear corn, shucked
- A small hand full of fresh cilantro leaves
- 1/2 tsp chili powder
- 4 ea green onion tops, thinly sliced
- 1 ea lime, cut into quarters
- Olive oil
- Salt
Preparation
- Marinate shrimp with olive oil, cumin and a sprinkle of salt.
- Grill the shrimp about 2 to 3 minutes on each side. Remove and allow to rest for 10 minutes.
- Lightly coat the corn with oil, season with salt and grill. Turn as needed about 10 minutes. Cut down the cob to remove corn kernels.
- Grill the lime wedges, flesh side to char.
- Slice shrimp in half lengthwise.
- Cut peeled jicama down the middle to make a half moon. Cut 1/8 slices across to create “toast”.
- To assemble, place 3 pieces of sliced shrimp on each piece of jicama, sprinkle on grilled corn, add sliced scallions and cilantro, sprinkle with chili powder and salt, finish with squeezed charred lime.
