Frontier Foodies: Grilled Shrimp over Jicama-Mango Slaw
Welcome to Frontier Foodies, a blog series dedicated to good eats! This series is an exchange of mouth-watering recipes from our team members, homeowners and friends. Do you have a recipe to submit? Email us at frontiersocialcontent@gmail.com. Let’s dig in!
Our very first recipe is from Connie, one of our new-home sales associates who also has the title of chef! Yes, before working for Frontier, Connie obtained a degree in culinary arts and worked in catering and for a prestigious restaurant in the Antelope Valley. Connie was also a part of a team that broke and currently holds the Guinness World Record for the largest decorating class – how cool is that?
Today, Connie’s sharing her all-time favorite appetizer, which she’s served up to hundreds of people at venues of all sizes. This is a seafood recipe she came up with while in culinary school and it nabbed a blue ribbon and a spot on a local menu, so you know it’s sure to sink the competition.
Enjoy!
Grilled Shrimp Over Jicama-Mango Slaw
From the kitchen of Connie Zaragoza Calderon
Ingredients:
- Jumbo shrimp
- Jicama
- Red onions
- Cucumbers
- Mangos
- Red cabbage
- Serrano peppers
- Lemons
- Cilantro
- Salt and pepper
- Rice or red wine vinegar
To prepare the jicama-mango slaw:
- Jicama – peeled and julienned
- Red onions – halved and thinly sliced
- Cucumber – julienned (preferably not peeled)
- Mango (not too ripe) – julienned
- Red cabbage – thinly sliced
- Serrano pepper – thinly sliced
Once the slaw is prepared, mix it in a large bowl and:
- Add rice or red wine vinegar
- Squeeze in lemon juice
- Add salt and pepper to taste
- Add chopped cilantro
Finally,
- Grill your jumbo shrimp, then lightly salt
- To plate, start with a layer of jicama slaw, then top with grilled shrimp
- Garnish with cilantro, a squeeze of lemon and salt to taste