Cilantro-Lime Shrimp Kebabs with Jicama
Grilled on separate sticks, shrimp and jicama can cook at their own pace to optimal doneness.
- Servings: 6
Photography: Kate Sears
Source: Martha Stewart Living, August 2007
For the Kebabs
- 1/2 cup olive oil
- 1 teaspoon finely grated lime zest
- 1/3 cup fresh lime juice (from about 4 limes)
- 1/2 cup fresh cilantro leaves
- 2 garlic cloves, crushed
- 1/2 jalapeno chile, coarsely chopped
- 1/2 teaspoon coarse salt
- 1 pound large shrimp, peeled and deveined (tails intact)
- 1 small jicama (about 2 pounds) peeled, sliced 1/2 inch thick, and cut into triangles
For the Salad
- 5 cups torn chicory (from 1 head)
- 3 cups torn green oak lettuce or other green lettuce (from 1 head)
- 5 scallions, white and pale-green parts only, thinly sliced diagonally
- 1 Granny Smith apple, cored, halved, and thinly sliced
- 2 radishes, thinly sliced
- 1/2 jalapeno chile, seeded and thinly sliced (optional)
- 2 tablespoons fresh lime juice (from 1 to 2 limes)
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon coarse salt
For the kebabs: Puree oil, lime zest and juice, cilantro, garlic, jalapeno, and salt in a blender or food processor. Combine marinade and shrimp. Cover with plastic wrap, and refrigerate 1 hour.
Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 or 4 seconds.) Thread shrimp onto 6 skewers. Discard marinade. Thread jicama onto 6 more skewers. Grill shrimp until opaque and slightly charred, 3 to 4 minutes per side. Grill jicama for 1 to 2 minutes per side. Transfer to a platter.
Make the salad: Toss together chicory, green oak lettuce, scallions, apple, radishes, and jalapeno if desired. Toss in lime juice, oil, and salt. Divide shrimp and jicama skewers and salad among plates, and serve.