Jicama Shrimp Cocktail with Roasted Red Pepper Sauce - Easy Recipe

INGREDIENTS

2 large red bell peppers 6 ounces (about 24 medium-large) shrimp, peeled and deveined 1 medium clove garlic 1‑1/2 cups fresh cilantro sprigs 2 tablespoons lime juice 2 tablespoons orange juice 1/2 teaspoon hot pepper sauce 1 small jicama (about 3/4 pound), peeled and cut into strips 1 plum tomato, halved, seeded and thinly sliced Lettuce leaves (optional)

PREPARATION:

1. Preheat broiler. Place bell peppers on broiler pan. Broil 4 to 6 inches from heat about 6 minutes, turning every 2 to 3 minutes or until all sides are charred. Transfer bell peppers to paper bag; close bag tightly. Let stand 10 minutes or until cool enough to handle and skins are loosened. Peel bell peppers. Cut peppers in half. Remove cores, seeds and membranes; discard.
2. Add shrimp to large saucepan of boiling water. Reduce heat to medium-low; simmer, uncovered, 2 to 3 minutes or until shrimp turn pink. Drain shrimp; rinse under cold running water. Cover; refrigerate until ready to use.
3. Place bell peppers and garlic in food processor. Cover; process until coarsely chopped. Add cilantro, lime juice, orange juice and pepper sauce; process until cilantro is finely chopped but mixture is not puréed.
4. Combine jicama, shrimp and tomato in large bowl. Add bell pepper mixture; toss to coat evenly. Serve over lettuce, if desired.

This recipe appears in: Seafood NUTRITIONAL INFORMATION: Serving Size: 1/8 of total recipe Sodium 120 mg Protein 6 g Fiber 1 g Carbohydrate 10 g Cholesterol 42 mg Saturated Fat <1 g Total Fat 1 g Calories from Fat 7 % Calories 69 DIETARY EXCHANGE: Meat 1/2 Vegetable 2