One such colorful creation is my recipe for Pomegranate Jicama Salad with Roasted Cilantro Shrimp. So festive and flavorful, this healthy dish makes a showy (not to mention scrumptious) statement served at a holiday gathering of friends, family or coworkers. Serve this easy-to-prepare salad as a light entrée or divvy up the portions into stemmed glasses and present as an appetizer, shrimp cocktail-style! ~ Jennfier Fisher
For the shrimp:
2 pounds uncooked (12 to 15-count) shrimp
1 Tbsp. olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 tsp. Litehouse® Instantly Fresh Cilantro
For the salad:
1 lb. jicama peeled and julienned
1 medium red onion thinly sliced
1 large pomegranate peeled and arils harvested
¼ cup salted roasted pepitas (pumpkin seeds)
2 Tbsp. Fresh Jalapeños (diced)
2 Tbsp. Litehouse® Instantly Fresh Spring Onion
2 Tbsp. Litehouse® Instantly Fresh Cilantro
2/3 cup Litehouse® Pomegranate Blueberry Vinaigrette
1 4-oz. container Litehouse® Feta Cheese Crumbles
Preheat the oven to 400 degrees F.
Peel and devein the shrimp, leaving the tails on. Place shrimp on a sheet pan with the olive oil, salt, and pepper. Stir shrimp around a little to coat them in oil and then spread in a single layer. Sprinkle with Litehouse® Instantly Fresh Cilantro.
Roast for approximately 8 minutes, just until pink and firm and cooked through. Set aside to cool.
Meanwhile, in large bowl, add julienned jicama, sliced red onion, pomegranate arils, jalapeno, Litehouse® Instantly Fresh Spring Onion, and Cilantro. Pour Litehouse® Pomegranate Blueberry Vinaigrette over mixture and mix gently to combine.
Add spring mix to serving bowl or platter. Mound jicama-pomegranate mixture in the center of lettuce; sprinkle with pepitas and Litehouse® Feta Cheese.
Arrange roasted shrimp around perimeter.