1.In a large bowl, combine the jicama, radishes, onion, cilantro, raisins, lime juice, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Set aside.
2.In a medium bowl, toss the shrimp, ground chilies, remaining tablespoon of oil, and ½ teaspoon salt.
3.Heat a grill pan or large skillet over medium-high heat. Cook the shrimp until opaque throughout, 2 to 3 minutes per side. Serve with the salad.
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|Serving Size: 1 Serving (249g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 51 (20%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||8 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 258.5mg||80 %|
|Sodium 263.1mg||9 %|
|Potassium 495.7mg||13 %|
|Total Carbohydrate 16g||5 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 14.8g|
|Protein 35.4g||51 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 258
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