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Ingredients

• 1 lemon, juiced
• 1 lime, juiced
• 1 orange, juiced
• 1/4 cup dry Spanish sherry
• 1/2 cup olive oil
• 2 teaspoons hot paprika
• 1 teaspoon salt
• 2 tablespoons chopped fresh parsley leaves
• 2 tablespoons chopped fresh cilantro leaves
• 2 spiny lobster tails, from 2 (2-pound) spiny lobsters

For the salad and vinaigrette:

• 3 tablespoons fresh squeezed orange juice
• 1 tablespoon Champagne vinegar
• 1 teaspoon minced shallots
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon minced garlic
• 1/2 teaspoon orange zest
• 1/2 cup olive oil
• 1/4 teaspoon salt, plus more for seasoning salad
• 1/8 teaspoon freshly ground black pepper, plus more for seasoning salad
• 4 teaspoons chopped fresh cilantro leaves
• 6 ounces baby spinach, washed and spun dry
• 1 cup julienned jicama
• 1/2 cup diced tomatoes

Description

Food Network Invites You To Try This Grilled Spiny Lobster Tails, Baby Spinach-Jicama Salad And Orange-Cilantro Vinaigrette Recipe From Emeril Lagasse.

Food Network