Name: Shrimp, Lobster, and Jicama Salad
Yield: Makes 8 servings
Ingredients: 1 pound large shell-on or peeled shrimp; 4 lobster tails (about 2 pounds total), halved lengthwise; 4 tablespoons olive oil, divided; Kosher salt; 1/4 cup thinly sliced red onion; 5 tablespoons (or more) fresh lime juice, divided; 2 cups 3x1/4x1/4" pieces peeled jicama (from one 1-pound jicama); 2 cups hardy greens, such as purslane or watercress sprigs, with tender stems; 2 cups thinly sliced tomatillos or small green tomatoes (about 8 medium); 1 cup fresh cilantro leaves with tender stems plus more for garnish; 2 tablespoons Ancho Chile Oil or store-bought chili oil

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Shrimp, Lobster, and Jicama SaladChris Gentile

Trust us: No one will complain if you double the shrimp and omit the lobster in this tart and beachy seafood salad. Just be sure to sear the shrimp quickly on a hot grill: The char plays nicely with lime juice.

Recipe information

Yield
Makes 8 servings

Ingredients

1 pound large shell-on or peeled shrimp

4 lobster tails (about 2 pounds total), halved lengthwise

4 tablespoons olive oil, divided

Kosher salt

1/4 cup thinly sliced red onion

5 tablespoons (or more) fresh lime juice, divided

2 cups 3x1/4x1/4" pieces peeled jicama (from one 1-pound jicama)

2 cups hardy greens, such as purslane or watercress sprigs, with tender stems

2 cups thinly sliced tomatillos or small green tomatoes (about 8 medium)

1 cup fresh cilantro leaves with tender stems plus more for garnish

2 tablespoons Ancho Chile Oil or store-bought chili oil

Preparation

Step 1
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. If using shell-on shrimp, use small scissors to cut shells along the curved backs. Remove veins, keeping shells intact. Place shrimp and lobster in a large bowl; drizzle with 2 tablespoons oil and season with salt. Mix onion and 2 tablespoons lime juice in a small bowl.
Step 2
Grill shrimp until just opaque in center, 2-3 minutes per side. Transfer to a large plate. Grill lobster tails, flesh side down, until slightly charred, 1-2 minutes. Turn flesh side up and grill until just opaque in center, about 5 minutes longer. Add lobster tails to plate with shrimp and let rest for 5-10 minutes. Remove lobster meat from shells; discard shells. Cut lobster into 1" pieces.
Step 3
Drain red onion; place in a large bowl. Add 3 tablespoons lime juice, 2 tablespoons oil, jicama, greens, tomatillos, and 1 cup cilantro. Season with salt and more lime juice, if desired. Add seafood; toss to coat. Drizzle Ancho Chile Oil over; garnish with cilantro.