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
Ingredients3 cloves garlic, minced2 each chipotle peppers in adobo sauce, chopped1 each lemon, juiced1 Tblspn extra virgin olive oil1 Tblspn McCormick smoked paprika1 tsp fresh cilantro, chopped1 tsp kosher salt 1/2 tsp McCormick cracked black pepper 1/2 tsp McCormick crushed red pepper flakes 1/4 tsp McCormick cayenne pepper2 lbs 16/20 uncooked shrimp, peeled and deveinedWooden or metal skewers
PreparationMix 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
Ingredients3 navel oranges2 Tblspn fresh lime juice1 Tblspn cider vinegar2 Tblspn extra virgin olive oilPinch McCormick cayenne pepper1 small Jicama, peeled, quartered and thinly sliced2 ea Haas avocados, quartered and thinly sliced1 C crumbled feta cheese 1/4 C fresh cilantro, choppedKosher salt and McCormick coarse ground pepper to taste
PreparationPeel 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.