Orange, Shrimp and Jicama Salad

Orange, Shrimp and Jicama Salad

1 1/2 poundsjicama, peeled and cut into thin strips
6-8 navel oranges, zested, peeled and sliced into 1/4-inch rounds
20 large shrimp, peeled, cooked and chilled
12 red onion rings, sliced 1/4 inch thick
Grated zest and juice of 4 limes
2 tablespoons chopped fresh cilantro

BELL PEPPER OIL

1/2 red bell pepper, seeded and chopped
1/2 cup olive oil
Salt to taste

CILANTRO 0IL

1 cup coarsely chopped cilantro
1/2 cup olive oil

Salt to taste

To prepare the bell pepper oil, place all ingredients in a blenderand blend until smooth; strain.

To prepare the cilantro oil, place all ingredients in a blender and blend until smooth; strain.
Arrange jicama, orange slices, shrimp and onion rings on 4 dinner plates or large, flat pasta bowls. Drizzle with lime juice, cilantro oil and bell pepper oil. Top with cilantro, orange zest and lime zest. Makes 4 entree servings.


Tip: Thejicama can be replaced with 1 pound of lightly blanched sugar snap peas.