Ingredients
- 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
Description
Food Network Invites You To Try This Arugula Salad With Grilled Tamarind Shrimp And Chile-Lime Vinaigrette Recipe.
Food Network
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