How to make it

  • Place bell pepper on broiler pan Broil, 4 to 6 inches from heat, about 6 minutes, turning every 2 to 3 minutes or until all sides are charred. Transfer peppers to paper bag; close bag tightly. Let stand 10 minutes or until peppers are cool enough to handle and skins are loosened. Peel peppers; cut in half. Remove cores and membranes; discard.
  • Add shrimp to large saucepan of boiling water. Reduce heat to medium-low; simmer, uncovered, 2 to 3 minutes or until shrimp turns pink. Drain shrimp; rinse under cold running water. Cover; refrigerate until ready to use.
  • Place peppers and garlic in a food processer; process until peppers are coarsely chopped. Add cilantro, lime juice, orange juice and pepper sauce; process until cilantro is finely chopped but mixture is not pureed.
  • Combine jicama, shrimp and tomato in a large bowl. Add bell pepper mixture; toss to coat evenly. Serve over lettuce.
  • Nutritional Values Per Serving: Calories: 70, Fat: 1g, Cholesterol: 42mg, Sodium: 120mg
  • NOTE: This is a Diabetic Friendly recipe.
Jicama - Mexican Potato   Close
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Reviews & Comments 3

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    " It was excellent "
    momo_55grandma ate it and said...
    yummy! thanks
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    " It was excellent "
    andreac ate it and said...
    Fantastic!!!!! 5 forks
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    " It was excellent "
    mystic_river1 ate it and said...
    Good job ed!
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