Ingredients
1 1/2 lb. shelled, deveined large shrimp
1/2 C. chopped cilantro
8 garlic cloves, minced
1 1/2 T. lime juice
1/2 t. coarse salt
1/2 t. crushed red pepper
1 1/2 T extra virgin olive oil
2 C. diced jicama or sliced water chestnuts
1/2 C. sliced green onions
Preparation
Combine shrimp, 1/4 of the cilantro, garlic, lime juice, 1/2 t. of salt and 1/4 t. crushed red pepper. Cover and refrigerate for 20 minutes.
Heat oil in large non-stick skillet over medium-high heat until hot. Cook jicama and green onions 3 minutes. Add shrimp with marinade; cook 3 minutes or until shrimp just turns pink, sitrring occasionally. Remove from heat; stir in remaining 1/4 c. cilantro, 1/4t. sale and 1/4. crushed red pepper
