Strawberry, Kiwi, and Mint Chop-Chop with Jicama and Roasted Shrimp (gf, pes)

The season is turning, things are heating up outside… This is the time of open windows, attic fans, and late spring breezes. And easy dinners that free up more time to be spent with our loved ones. And salads.

* sweet * tart * mint *

I’m not generally a salad fan but if I can get my hands on one with a high interesting toppings-to-greens ratio (I’m no rabbit), I’m all in and this salad more than fits that profile. Like fruit? Like shrimp? You’re gonna love this…..

STRAWBERRY, KIWI, AND MINT CHOP-CHOP WITH ROASTED SHRIMP

Adapted from Triathlete Magazine

Ingredients:

1 1/2 lb raw jumbo shrimp, peeled and deveined
olive oil
kosher salt and freshly cracked pepper
1/2 cup jicama
1 pint strawberries, hulled and sliced
4 kiwi, peeled
1 English cucumber, chopped into small dice
handful mint, chopped
juice of 1 orange
juice of 1 lemon
1 tsp honey or agave
1 inch-piece of ginger, grated
1 large container spring mix

Directions:

Peel, devein, and rinse the shrimp. Pat them mostly dry and toss them in a bowl with 1 tbsp olive oil, a pinch of kosher salt, and a few grinds of black pepper. Heat your broiler on high and arrange the shrimp, side by side on a broiler pan, like this:

Every time I see tail-on shrimp, I think of Beetlejuice. Every. Time.

Roast the shrimp 2 1/2 minutes, flip, and roast an additional 2 1/2 minutes. They’re going to be perfectly cooked and really tasty. Set aside.

Meanwhile (though I suppose not really so meanwhile, as you only have five minutes while the shrimp cook- I apparently have lot of faith in your time management skills), chop all of your fruit and your tuber! That’s right, a tuber. Let’s talk jicama. Jicama is, well, a tuber in the pea family. It’s crispy and refreshing and pairs well with citrus and seafood and salad. So the fruit and herbs should be chopped as such:

strawberries- hulled and sliced
kiwi- cut in half, scooped out with a spoon, and sliced into coins
jicama- peeled with a vegetable peeler and cut into thick, 1-inch matchsticks
English cucumber- cut into small dice
Mint- chopped

Chop those and toss. The dressing is easy to make: juice an orange, juice a lemon, add 1 tbsp olive oil, the honey, a pinch of kosher salt, the grated ginger, and a few grinds of black pepper, and stir. Toss the fruit mixture with 1 tbsp of the dressing, then toss your desired amount of greens with another bit of dressing. Layer the greens with the fruit mixture and top with the shrimp. Serve! This would be really good with the addition of feta cheese. Enjoy!