Grilled Prawns with Tropical Jicama Salad Makes 5 servings Ingredients 1 lb. extra jumbo shrimp 1 1/4 cup pineapple, diced Vanilla oil (vanilla bean infused grapeseed oil) Cilantro oil (cilantro infused grapeseed oil) 4 tbsp red onion, diced 4 tbsp red peppers, diced 1 tbsp jalapeño peppers, diced 1 cup jicama, diced 1 1/2 tsp cilantro, chopped 1/2 cup papaya, peeled and diced Directions Season shrimp and cook on grill or pan sear. Mix pineapple, papaya, onion, peppers and jicama. Set aside. To make vanilla oil, heat grapeseed oil to 150° F, cut vanilla bean in half and place in oil. Let sit for 24 hours. To make cilantro oil, blanch cilantro, puree cilantro in food processor. Let stand for 2 hours and strain through cheesecloth. Mix oils with salad and shrimp. Per serving: 239 calories, 11 g carbohydrates, 25 g protein, 10 g total fat, 1.2 g saturated fat, 180 mg sodium and 129 mg cholesterol
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