Warm up the grill for this delicious and healthy summer salad!
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Ingredients
- 1 lb large shrimp shell-on or peeled, with veins removed
- 4 lobster tails halved lengthwise
- 4 tbsp olive oil
- kosher salt
- 1/4 cup red onion thinly sliced
- 5 tbsp fresh lime juice
- 2 cups jicama peeled and cut into 1/4 inch slices
- 2 cups hardy greens purslane or watercress sprigs
- 2 cups tomatillos thinly sliced
- 1 cup fresh cilantro leaves
- 2 tbsp chili oil
Ingredients
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Instructions
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.
- Place shrimp and lobster in a large bowl. Drizzle with 2 tbsp oil and season with salt.
- Mix onion and 2 tbsp lime juice in a small bowl.
- Grill shrimp until just opaque in center, about 2-3 minutes per side. Transfer to a large plate.
- Grill lobster tails, flesh side down, until slightly charred, 1-2 minutes. Turn flesh side up and grill until just opaque in center, about 5 minutes longer. Add to plate with shrimp and let rest for 5-10 minutes.
- Remove lobster meat from shells and cut into 1 inch pieces.
- Drain red onion and place in a large bowl. Add 3 tbsp lime juice, 2 tbsp oil, jicama, greens, tomatillos and cilantro. Season with salt and more lime juice.
- Add seafood and toss to coat. Drizzle with chile oil and garnish with cilantro.
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