Ingredients to Serve-4
Ingredients to Serve-4
12 Jumbo Shrimp, peeled and cleaned
2 Tbs. Olive oil
1 tsp Course salt
1 cup Chef Allen's Key Lime Mojo
2 Tbs. Freshly chopped cilantro
1 cup Jicama, julienne
1 cup Mango, julienne
1 bunch Watercress , cleaned
1 small Red pepper, julienne
1/2 cup Pecan vinaigrette*
4 Tbs. Whole pecans, toasted
1 pinch Ground rock sea salt
Pecan vinaigrette: to make one cup
1/3 cup Walnut oil
1/3 cup Extra virgin olive oil
1/3 cup Champagne vinegar
3 tbs. Chopped pecans
1 tbs. Chives, chopped
1/2 tsp. Salt
1/2 tsp. Fresh ground black pepper
To Prepare the Shrimp: In a small stainless steel bowl combine the shrimp, olive oil and salt. Heat a large pan until very hot. Add the shrimp and sauté for 2 minutes until they begin to turn rosy pink. Add the mojo and bring to a simmer approximately one minute. Finishing the shrimp with cilantro.
Preparing the Salad: Combine the jicama, mango, watercress and red pepper. Toss with the pecan vinaigrette.
To Serve: Divide the salad onto 4 chilled plates. Garnish each with 1 Tbs. pecans and a pinch of freshly ground rock sea salt.
To Prepare the Vinaigrette: Combine the walnut and olive oils. In a steel bowl whisk together the oils and vinegar. Add the pecans and chives. Season with salt and pepper.