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Cilantro-Lime Shrimp with Jicama, Corn, and Black Bean Salad

  • 6servings
  • 355calories

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Source: www.delish.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1/2 teaspoon(s) lime zest

  2. 1/4 cup(s) fresh lime juice

  3. 1 teaspoon(s) whole-grain mustard

  4. 1 teaspoon(s) ground cumin

  5. 1 clove(s) garlic , crushed through a press 75 teaspoon(s) ground ancho chile

  6. 1/4 teaspoon(s) salt

  7. 1/3 cup(s) canola oil

  8. 1 cup(s) chopped fresh cilantro

  9. 36 large shrimp (about 1 1/4 pounds) , peeled, deveined, with tail shells intact 1 pound(s) jicama , peeled, diced (2 cups) 1 1/2 cup(s) fresh corn kernels

  10. 1 can(s) (16-ounce) black beans , rinsed, drained 2 medium tomatoes , diced 1/3cup(s) finely diced red onion

  11. 2 ripe Hass avocados , pitted, peeled, and diced

Instructions Jump to Ingredients ↑

  1. For the Dressing: In a large bowl, whisk lime zest, lime juice, mustard, cumin, garlic, chile, and salt to combine; slowly whisk in oil until blended. Stir in cilantro. Put shrimp in a medium bowl and toss with 1/4 cup of the dressing. Preheat the broiler.

  2. For the Salad: Add salad ingredients to remaining dressing in bowl and gently toss to coat. Thread 6 shrimp onto each of 6 8-inch skewers. Broil 4 inches from heat source, 2 minutes per side, or until just cooked through.

  3. To serve, spoon salad onto plates and top with a skewer of shrimp.

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