serves 6-8 as an entree, 10-20 as a side dish
zest of 2 limes
2 serrano peppers with seeds, minced
juice of 2 miles
3 tablespoons olive oil
1 tablespoon sherry vinegar
1 teaspoon salt
1 large jicama (or 2 small), peeled and shredded (or cut into matchsticks)
2 cans black beans, drained and rinsed
1.5 lbs. shrimp, peeled, de-veined and tail off
4 slices center cut bacon, thinly sliced
1 teaspoon brown sugar
1 big bunch cilantro, chopped
2 bunches scallions, thinly sliced
Whisk together the lime zest, juice, serrano peppers, olive oil, vinegar and salt for the dressing. Set aside.
Heat a large skillet over medium-high heat and add the bacon. Cook the bacon until crisp (10–15 minutes). Place a few paper towels on a plate and remove the bacon from the fat with a slotted spoon to the paper towels. Make sure to remove all the pieces to avoid burnt specks and lots of smoke.
Reduce the heat to medium and add the shrimp to the skillet with the bacon fat. Saute the shrimp, continuously stirring until the shrimp are just opaque, about 5–6 minutes.
In a very large bowl, combine the jicama, black beans, cilantro, scallions, bacon and shrimp and toss with dressing until everything is evenly coated. Serve with tortilla shells or tortilla chips.
bacon recipe courtesy of: Melissa Camero Ainslie, bitchin' camero, Miami, Florida, May 23, 2008