“My great-grandson-in-law from the UK says a visit to Ojai is never complete until I bake this cake made with lemons from the backyard. We featured this as a cake to buy to help rebuild the Lib...
- 1 pound strawberries, cut into ¼-inch dice
- 1 small jicama, cut into ¼-inch dice (about 2 cups)
- 1 small red onion, cut into ¼-inch dice (about ¾ cup)
- 1 jalapeño, finely chopped
- ½ cup chopped cilantro
- 1 lime, zest and juice
- 12 large shrimp
- ½ cup Strawberry Jicama Salsa
- 2 large cloves garlic, crushed
- ¼ teaspoon cumin
- Splash of Extra Virgin Olive Oil
- 1 ripe avocado
- ½ lime, zest and juice
- ½ teaspoon chipotle powder
- ¼ cup Greek yogurt
- Juice and zest of ¼ lime
- ¼ teaspoon chipotle powder
- 4 corn tortillas
- Enough oil to fry
- Shredded cabbage
- Extra cilantro
- Sliced radish
Strawberry Jicama Salsa
This recipe makes extra salsa to serve with chips.
Mix all ingredients together in a bowl. Set aside ½ cup for shrimp. Place rest in refrigerator.
Shell and devein shrimp. Place shrimp, salsa, garlic, cumin, olive oil and salt in a bowl. Mix and let marinate in refrigerator for at least 30 minutes or up to 24 hours.
Avocado Chipotle Sauce
To make avocado sauce: Mash avocado. Add lime juice and zest, chipotle powder and salt. Blend well. Set aside.
Chipotle Lime Yogurt Sauce
Mix all ingredients together in a bowl. Blend well. Set aside
Before cooking shrimp, I suggest frying up your taco shells. Lightly salt and place in a warm oven until shrimp are cooked.
Heat a cast iron skillet on high heat until it is very hot. Place shrimp in skillet. (If your skillet is not well-seasoned, add a bit of oil so the shrimp don’t stick to the bottom of the pan.) Shrimp take about a minute to cook on each side. (Shrimp meat will be opaque white when cooked.)
I like to assemble with shredded cabbage in the bottom of shell, followed by 3 shrimp, cilantro, avocado sauce, salsa and radish slices.