Jicama And Shrimp Cocktail With Roasted Red Pepper Sauce Recipe

Place bell pepper on broiler pan Broil, 4 to 6 inches from heat, about 6 minutes, turning every 2 to 3 minutes or until all sides are charred. Transfer peppers to paper bag; close bag tightly. Let stand 10 minutes or until peppers are cool enough to handle and skins are loosened. Peel peppers; cut in half. Remove cores and membranes; discard.

Add shrimp to large saucepan of boiling water. Reduce heat to medium-low; simmer, uncovered, 2 to 3 minutes or until shrimp turns pink. Drain shrimp; rinse under cold running water. Cover; refrigerate until ready to use.

Place peppers and garlic in a food processer; process until peppers are coarsely chopped. Add cilantro, lime juice, orange juice and pepper sauce; process until cilantro is finely chopped but mixture is not pureed.

Combine jicama, shrimp and tomato in a large bowl. Add bell pepper mixture; toss to coat evenly. Serve over lettuce.

Nutritional Values Per Serving: Calories: 70, Fat: 1g, Cholesterol: 42mg, Sodium: 120mg NOTE: This is a Diabetic Friendly recipe.