Chipotle Chicken Or Shrimp Skewers With Jicama Orange Salad Recipes

Steps:

• Peel and segment the oranges with a paring knife (see page 52). Squeeze the empty membranes over a large bowl to release the juices.
• Whisk the chili powder, salt and pepper to taste, the olive oil and lime juice into the orange juice. Toss in the orange segments and jicama. Before serving, add the scallions, cilantro and pomegranate seeds.

Steps:

• Mix rice vinegar, sugar, jalapeno pepper, and cilantro in a bowl; stir until sugar has dissolved.
• Place jicama and 1/3 of the vinegar dressing in a resealable plastic bag; seal and refrigerate for 1 hour.
• Place shrimp in a separate resealable plastic bag with 1/3 of the dressing; seal and refrigerate for 1 hour. Refrigerate remaining vinegar dressing.
• Arrange alternate slices of tomatillo and tomato around the edge of a salad plate.
• Mound marinated jicama in the center of the plate and top with marinated shrimp.
• Pour remaining 1/3 of the dressing over salad.

Steps:

• Arrange individual leaves of romaine on salad plates as bed for salad.
• Remove rind and pith from oranges, and slice across to expose the sections; about 1/4" each slice.
• Remove seeds as necessary.
• Spread oranges over lettuce in a fan pattern, sprinkling with jicama, olives, and cilantro leaves (flat leaf parsley may be used if you prefer).
• For the vinaigrette dressing, make a paste out of the chilies, salt, pepper, and garlic, by placing in a bowl and pressing with a flat mallet or other suitable utensil.
• Add fruit juices and olive oil, whisking together well.
• Pour over salad and serve.