Aya Brackett
Hands-On Time
20 Mins
Total Time
20 Mins
Yield
Serves 4

How to Make It

Step 1

Heat oven to 350° F. Spread the pepitas on a rimmed baking sheet and toast in oven, tossing once, until fragrant, 6 to 8 minutes.

Step 2

Heat grill to medium-high. In a medium bowl, toss the shrimp with the cayenne, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Grill until opaque throughout, 2 to 3 minutes per side.

Step 3

In a large bowl, combine the vinegar, Worcestershire, jalapeño, garlic, the remaining 4 tablespoons of oil, and ¼ teaspoon each salt and black pepper. Add the lettuce, jicama, onion, pepitas, and shrimp and toss to combine. Sprinkle with the Cotija.

Ratings & Reviews

/5
Reviews
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