Shrimp, Lobster, and Jicama Salad

Ingredients

• •1 pound large shell-on or peeled shrimp
• •4 whole lobster tails
• •4 tablespoons olive oil
• •1 to taste Kosher salt
• •¼ cup red onion
• •5 tablespoons fresh lime juice
• •2 cups jicama
• •2 cups hardy greens
• •2 cups tomatillos
• •1 cup fresh cilantro
• •2 tablespoons Ancho Chile Oil

Cooking Instructions

1. 1.

   Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. If using shell-on shrimp, use small scissors to cut shells along the curved backs. Remove veins, keeping shells intact. Place shrimp and lobster in a large bowl; drizzle with 2 tablespoons oil and season with salt. Mix onion and 2 tablespoons lime juice in a small bowl.

   15 min

2. 2.

   Grill shrimp until just opaque in center, 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 lobster tails to plate with shrimp and let rest for 5-10 minutes. Remove lobster meat from shells; discard shells. Cut lobster into 1" pieces.

   20 min

3. 3.

   Drain red onion; place in a large bowl. Add 3 tablespoons lime juice, 2 tablespoons oil, jicama, greens, tomatillos, and 1 cup cilantro. Season with salt and more lime juice, if desired. Add seafood; toss to coat. Drizzle Ancho Chile Oil over; garnish with cilantro.

   10 min