Ingredients
- 1 whole lime, juice and zest
- 2 tablespoon olive oil
- 3/4 teaspoon ancho chili powder
- 3/4 teaspoon fresh garlic , finely minced
- 32 large shrimp (prawns), about 2 pounds, peeled, tail left on.
- 3 tablespoons olive oil
- 3 tablespoons fresh lime juice
- 3 tablespoons seafood cocktail sauce
- 2 tablespoon tequila (optional)
- 2 or 3 serrano chilies, seeded, minced
- 1/2 teaspoon sea salt
- 2 cups jicama, peeled, diced
- 3 roma tomatoes, diced
- 1/2 cup sliced red onion, strips
- 2 ripe avocados, peeled, pitted, diced
- 3 tangerines, peeled, separated into segments
- 1/2 cup cilantro, chopped
- 4 lime wedges
- 3/4 cup watercress,separated into small sprigs
- 2 tablespoons kosher salt
How to Make
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Step 1: Combinel lime zest, juice, 2 tablespoons oil, and garlic in a large zip lock bag, add shrimp, toss, place in fridge for 4 hours up to overnight.
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Step 2: Meanwhile heat broiler, add shrimp to a broiler pan and broil for about 5 minutes or until just cooked,turning them once, remove cool.
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Step 3: In a large bowl whisk 3 tablespoons olive oil, 3 tablespoons lime juice, cocktail sauce, tequila, chillies and salt until combined.
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Step 4: Gently add remaining ingredient (except watercress, lime wedges and kosher salt).
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Step 5: Add the shrimp, mix very gently.
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Step 6: Have 8 stemmed glasses or small bowls ready.
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Step 7: Rub the rim with the lime wedges, dip in salt.
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Step 8: Fill with the salad, sprinkle on the watercress sprigs
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Step 9: Serve
Tips & Variations
- Stemmed glasses to hold the salad
We hope you enjoy this recipe!
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