24 extra-large shrimp, peeled and deveined (about 1 pound)
Cooking spray
6 cups baby arugula
1 cup peeled jicama, cut into 2 x 1/4-inch strips
1 avocado, peeled and diced
2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1/4 teaspoon sugar
1 ounce queso fresco, crumbled (about 1/4 cup)
Instructions
1. Preheat grill to high heat.
2. Combine rind, paprika, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon oil, and shrimp in a medium bowl. Thread 4 shrimp onto each of 6 (10-inch) skewers. Coat grill rack with cooking spray. Grill shrimp 2 minutes on each side or until done.
3. Remove shrimp from skewers. Combine shrimp, arugula, jicama, and avocado in a large bowl; toss gently. Combine remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, lemon juice, vinegar, and sugar in a small bowl, stirring with a whisk. Add juice mixture to shrimp mixture, and toss gently to coat. Divide the salad among 4 large plates; sprinkle evenly with queso fresco.
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Spicy Mango
1 tablespoon extra-virgin olive oil
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 large mango
Preheat grill to high heat. Combine olive oil, honey, salt, and ground red pepper in a small bowl. Peel mango, and cut lengthwise into 4 slices; toss with honey mixture. Grill 4 minutes on each side or until lightly charred and softened. Cut crosswise into 1/2-inch-thick slices.
