Recipe information
Yield
Serves 4
Ingredients
1/4 cup fresh lemon juice
4 large garlic cloves, pressed
3 tablespoons Dijon mustard
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons Worcestershire sauce
1/4 teaspoon hot pepper sauce (such as Tabasco)
1 pound medium uncooked shrimp, peeled, deveined
1 large head romaine lettuce, torn into pieces
2 cups peeled 1/2-inch cubes jicama
6 tablespoons grated Parmesan cheese
1/4 cup capers
Preparation
Step 1
Combine first 6 ingredients in large wooden bowl. (Can be prepared 1 hour ahead. Cover and refrigerate.)
Step 2
Preheat barbecue (medium-high heat). Season shrimp with salt and pepper. Grill until shrimp are just cooked through, approximately 5 minutes.
Step 3
Transfer to bowl to cool slightly.
Step 4
Add lettuce, jicama, shrimp and cheese to dressing. Toss lightly. Sprinkle salad with capers. Season generously with pepper and serve.
Nutrition Per Serving
Per serving: calories
260; fat
10 g; sodium
887 mg; cholesterol
146 mg
#### Nutritional analysis provided by Bon Appétit
