Arugula Salad with Grilled Tamarind Shrimp and Chile-Lime Vinaigrette


  • 1/2 pound arugula
  • Salt and freshly ground black pepper, to taste
  • Chile-Lime Vinaigrette, recipe follows
  • Grilled Tamarind Shrimp, recipe follows
  • 1 medium jicama, peeled and julienned
  • 3 ears grilled corn, kernels only
  • 1 pint pear tomatoes, halved
  • 10 square wonton wrappers, thinly sliced and deep fried


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