small jicama (about 1 pound), peeled and cut into 2-inch matchsticks
large bunch radishes (about 8), cut into thin half-moons
red onion, thinly sliced
fresh lime juice (from 2 to 3 limes)
kosher salt and black pepper
large peeled and deveined shrimp
ground chipotle chilies or chili powder
- In a large bowl, combine the jicama, radishes, onion, cilantro, raisins, lime juice, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Set aside.
- In a medium bowl, toss the shrimp, ground chilies, remaining tablespoon of oil, and ½ teaspoon salt.
- Heat a grill pan or large skillet over medium-high heat. Cook the shrimp until opaque throughout, 2 to 3 minutes per side. Serve with the salad.