Ingredients
For the shrimp:
½ tablespoon extra virgin olive oil
18 medium shrimp, defrosted, deveined, shelled
½ teaspoon paprika
salt and pepper, to taste
1/4 teaspoon garlic powder
For the salad:
1 ear of corn, shucked
1 medium jicama (1 pound), peeled, Blade C, noodles trimmed
1 teaspoon chili powder
1 avocado, pitted, peeled and insides cubed
1 cup shredded purple cabbage
1 tablespoon chopped cilantro
For the dressing:
juice of 2 limes
2 teaspoons red wine vinegar
1 tablespoon extra virgin olive oil
salt and pepper, to taste
Directions
Place an ear of corn into a medium pot and cover with water. Bring to a boil, cook for 2 minutes or until corn is fork-tender and then drain into a colander and set aside.
Meanwhile, place a large skillet over medium-high heat and add the olive oil. Once oil heats, add in the shrimp and season with salt, pepper and garlic powder. Cook for 2 minutes and flip over, cooking another 1-2 minutes or until shrimp is opaque. Transfer shrimp to a plate.
In the large mixing bowl, toss together the corn (shave the kernels off the cob with a knife), jicama, chili powder, avocado, cabbage and cilantro. Pour over the dressing and toss thoroughly to combine.
Divide into bowls and top with shrimp.
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