From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Avocado Jicama Salad and Spicy Beach Shrimp.
Spicy Beach Shrimp
3 cloves garlic, minced
2 each chipotle peppers in adobo sauce, chopped
1 each lemon, juiced
1 Tblspn extra virgin olive oil
1 Tblspn McCormick smoked paprika
1 tsp fresh cilantro, chopped
1 tsp kosher salt
½ tsp McCormick cracked black pepper
½ tsp McCormick crushed red pepper flakes
¼ tsp McCormick cayenne pepper
2 lbs 16/20 uncooked shrimp, peeled and deveined
Wooden or metal skewers
Mix together the garlic, chipotle peppers, lemon juice, olive oil, smoked paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper in a bowl. Stir in the shrimp and mix well to thoroughly coat. Marinate 30 minutes in the refrigerator.
Preheat your grill to medium high heat and lightly oil the grate
Remove shrimp from the marinade, and discard excess marinade. Thread about 5 shrimp per skewer, and grill on preheated grill until shrimp turn pink and opaque in the center about two minutes per side.
Serve on a corn tortilla with avocado slices, or on a plate with avocado slices.
Avocado Jicama Salad
3 navel oranges
2 Tblspn fresh lime juice
1 Tblspn cider vinegar
2 Tblspn extra virgin olive oil
Pinch McCormick cayenne pepper
1 small Jicama, peeled, quartered and thinly sliced
2 ea Haas avocados, quartered and thinly sliced
1 C crumbled feta cheese
¼ C fresh cilantro, chopped
Kosher salt and McCormick coarse ground pepper to taste
Peel oranges and remove the bitter white pith. Over a small bowl cut in between the membranes to release the sections.
Squeeze the membranes over a bowl to extract the juice. Whisk in the lime juice, vinegar, oil and cayenne; season with kosher salt, coarse black pepper. Add jicama and let stand for 15 minutes. Fold in the orange sections, avocado, feta and cilantro. When all the salad is consolidated serve with Baja Beach Shrimp.