Mexican Shrimp Diablo & Jicama Slaw w/ Lime Vinaigrette — Deliciously light summer fare.
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Ingredients
- Mexican-style Shrimp Diablo
- 1 lb – Large shrimp (21-30 ct), peeled and deveined
- 3 – Garlic cloves, minced
- 1 TB – Chile powder
- 2 tsp – Vegetable oil
- Diablo Sauce
- Diablo Sauce
- 2 – Guajillo chiles, stems and seeds removed
- 1 cup – water
- 2 TB – Tomato paste
- 1 tsp – Freshly ground black pepper
- Jicama Slaw w/ Lime Vinaigrette
- 1 – Medium (about 1¼ lbs) Jicama, peeled & julienned
- 4 – Green onions, sliced
- 2 cups – Cabbage, sliced thinly
- 1 – Small red sweet pepper, julienned
- 1/2 cup – Cilantro leaves
- Lime Vinaigrette
- 1/4 cup – Lime juice
- 2 TB – Extra virgin olive oil
- 1 tsp – Sugar (or Stevia)
- Kosher salt and freshly ground black pepper, to taste
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