Plated + Served: Shrimp and Jícama Summer Salad
Time for dinner al fresco!
Okay, okay, so that’s a fancy way of saying… let’s have a picnic or let’s have dinner on the patio tonight. Regardless, why not get the most out of summer with an easy dinner outside?
Here’s another delicious recipe I developed for the folks at Right@Home, the bilingual website that’s always got great ideas when it comes to recipes, cleaning and organizing, decorating, crafts and special offers. Believe me, with the kids out of school, all the info and tips on the website are a BIG help.
This crisp and cool salad with a light basil and lime dressing is a wonderful break from the same old potato salad. Save some time by preparing it in a Ziploc® Brand Gallon Bag (no dirty bowls to wash!) so you can enjoy dining al fresco, too!
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Shrimp and Jícama Summer Salad
prep: 20 minutes
serves: 6
you’ll need…
½ cup lime juice
3 cloves fresh garlic, pressed or chopped finely
¼ cup chopped basil leaves
1 teaspoon salt
1 lb. cooked shrimp (any size), peeled, deveined and tails removed
1 cup jícama, peeled and cut into ½” dice
1 cup cucumber, peeled, seeded, sliced lengthwise and cut into ½” moons
1 cup grape tomatoes, sliced in half
1 cup red onions, thinly sliced
let’s get to it…
Pour the lime juice, garlic, basil leaves and salt into a Ziploc® Brand Gallon Bag. Seal and shake well to blend.
Place the shrimp, jícama, cucumber, grape tomatoes and onions into the Ziploc® Brand Gallon Bag with the dressing. Seal and shake gently to thoroughly coat the shrimp and vegetables with the dressing.
Refrigerate until ready to serve.
cook’s tip:
If you won’t be eating for several hours, mix the dressing in a Ziploc® Brand Quart Bag, and keep the salad separate in a Ziploc® Brand Gallon Bag. When ready to eat, pour the dressing into the Ziploc® Brand Gallon Bag, seal and shake to thoroughly coat the shrimp and vegetables with the dressing.
