Caribbean Shrimp Salad

If you’ve never tried jicama, this is a good place to try it.

Recipe by:

Number of Servings: 6 | Prep Time:

You will need:

  • 1/3 cup Canola, Extra Virgin Olive Oil (one light in taste), or Vegetable Oil
  • 1/4 cup Fresh Lime Juice
  • 1/4 cup Fresh Pineapple Juice*
  • 2 teaspoons #107 Calypso Salt-Free seasoning
  • 1 teaspoon #103 Table Tasty Salt-Free Seasoning, optional
  • 1 pound medium Shrimp, cleaned and cooked
  • 2 cups Jicama, peeled and julienned
  • 2 Celery Ribs, cleaned and sliced diagonally
  • 2 Green Onions, sliced diagonally
  • 2 cups Fresh Pineapple*, cubed, 1/2″ pieces
  • 1 head, Boston Lettuce

Cooking Instrutions:

Combine oil, lime juice, and seasoning in large bowl. Add shrimp and toss to coat. Add jicama, celery and green onions; gently toss. Just before serving add pineapple and toss. Arrange lettuce on platter and spoon salad over leaves.

*If fresh pineapple is not available, substitute canned in it’s own juices.