From Aunt Val...
I skipped the shrimp and just made the salad...yummm! (except, Kaity, you'll have to leave out the cilantro!)
Cilantro-Lime Shrimp with Jicama, Corn, and Black Bean Salad
Dressing and Shrimp
½ t. lime zest
¼ cup fresh lime juice (I used more..2 limes)
1 tsp whole grain mustard
1 tsp ground cumin
1 clove garlic, crushed through a press
1/4 tsp salt
1/3 cup oil
1 cup chopped fresh cilantro (or less)
36 large shrimp (1-1/4 lb) peeled, deveined, with tail shells intact
Salad
1 lb jicama, peeled, diced (about 2 cups)
1 ½ cups fresh corn kernels (2 ears of corn, not cooked)
1 (16 oz) can black beans, rinsed, drained
2 medium tomatoes, diced (almost 2 cups)
1/3 cup finely diced red onion
2 ripe hass avocados, pitted, peeled, and diced
Like I said...I just made the dressing and put it all on the veggies...sometime I may try the shrimp.
1. Dressing: In a large bowl, whisk lime zest, lime juice, mustard, cumin, garlic, and salt to combine; slowly whisk in oil until blended. Stir in cilantro.
(Put shrimp in a medium bowl and toss with ¼ cup of the dressing. Preheat the broiler.)
2. Salad: Add salad ingredients to remaining dressing in bowl and gently toss to coat.
( Thread shrimp onto 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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