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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 med uncooked shrimp, peeled, deveined
1 large head lettuce
2 cups peeled 1/2-inch cubes jicama
6 tabs grated Parmesan cheese 1/4 cup capers
Combine first 6 ingredients in large wooden bowl. (Can be prepared 1 hour ahead. Cover and refrigerate.)
Preheat barbecue (medium-high heat). Season shrimp with salt and pepper. Grill until shrimp are just cooked through, approximately 5 minutes. Transfer to bowl to cool slightly. Add lettuce, jicama, shrimp and cheese to dressing. Toss lightly. Sprinkle salad with capers. Season generously with pepper and serve.
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 med uncooked shrimp, peeled, deveined
1 large head lettuce
2 cups peeled 1/2-inch cubes jicama
6 tabs grated Parmesan cheese 1/4 cup capers
Combine first 6 ingredients in large wooden bowl. (Can be prepared 1 hour ahead. Cover and refrigerate.)
Preheat barbecue (medium-high heat). Season shrimp with salt and pepper. Grill until shrimp are just cooked through, approximately 5 minutes. Transfer to bowl to cool slightly. Add lettuce, jicama, shrimp and cheese to dressing. Toss lightly. Sprinkle salad with capers. Season generously with pepper and serve.
