Sunday Supper: Carrot & Jicama Salad

This week I made a carrot and jicama salad with garlic lime shrimp. It was a perfect light meal for a warm summer evening. The recipes were very easy to make. The only thing I was disappointed in was the way my jicama salad wad shredded. The picture from my cookbook had lovely long strands of white and orange. My shreds turned our more the size of shredded mozzarella cheese. It still tasted wonderful though. :) here are the recipes:

Carrot and Jicama Salad with Lime Vinaigrette (Serves 6)

Ingredients:
2 tsp. ground cumin 
3 Tbs. fresh lime juice 
2 Tbs. canola oil 
1 Tbs. minced, seeded jalapeño chili 
1 tsp. minced garlic 
1/2 tsp. kosher salt  
1 large or 2 medium jicamas, about 3/4 lb. 
3 carrots, about 10 oz., peeled 
1/4 cup finely chopped fresh cilantro 

Directions:
In a small, dry fry pan over medium-low heat, warm the cumin just until fragrant, about 20 seconds. Transfer to a small bowl. Add the lime juice, canola oil, jalapeño, garlic and salt and whisk until blended. Set the lime vinaigrette aside.

Using a sharp knife, trim the stem and root ends from the jicama(s), then cut into 4 or 6 manageable wedges. Cut and lift up a small piece of the brown skin near the stem end and pull down to remove. Use a vegetable peeler to remove any tenacious pieces of skin and the tough layer underneath.

Using a food processor fitted with the shredding disk or the largest holes of a box grater-shredder, shred the carrots and jicama wedges. In a large bowl, combine the shredded carrot and jicama with the cilantro. Pour the vinaigrette over the vegetables and toss gently to mix.

Divide the salad evenly among small plates or bowls. Serve immediately.

Grilled Lime Shrimp:

Ingredients:
1/4 teaspoon fresh lime zest
1/8-1/4 teaspoon cumin
1/4 teaspoon dried oregano
1/4-1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 -1 1/2 tablespoon fresh squeezed lime juice
1 1/2 cloves garlic, minced
1/2 lb shelled deveined uncooked shrimp

Directions:
Mix together the first 8 ingredients in a bowl. Add shrimp; toss to coat. Let stand at room temperature for 10 minutes to marinate. Thread shrimp on metal skewers; reserve marinade. Place skewered shrimp on grill over medium heat. Cook 3-7 minutes or until shrimp turn pink, turning once and brushing with marinade occasionally.