1. Prepare the Piri Piri at least a week ahead. 2. Prepare the Jicama Orange Salad, and set aside. 3. Toss the shrimp with the Piri Piri and Creole Seasoning. 4. Heat a large skillet over high heat until hot. Add the shrimp and Piri Piri and sear for 2 minutes. Turn the shrimp and sear for 2 minutes. Remove from heat. 5. To serve, mound 3/4 cup of the Jicama Orange Salad on a plate and top with 8 shrimp. Garnish with chopped parsley. Serves 4 Piri Piri: 1. Combine all of the ingredients except the garlic in a saucepan over high heat. Cook, stirring, for 4 minutes. Stir in the garlic, remove from the heat, and allow to cool to room temperature. 2. When the mixture is cool, pour it into the bowl of a food processor and pulse 16 times. Pour the sauce through a funnel into a clean wine or other bottle and cover with a piece of plastic wrap. Allow to sit for 7 days before using. Keeps up to 2 months at room temperature. Jicama Orange Salad: 1. Combine all of the ingredients in a bowl and toss until thoroughly blended. This can be made a day ahead and stored in the refrigerator in an airtight container. NOTES : From Chef and author Emeril Lagasse Recipe by: Good Morning America
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|Serving Size: 1 Serving (1160g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 747 (92%)|
|Amt Per Serving||% DV|
|Total Fat 83g||111 %|
|Saturated Fat 11.5g||58 %|
|Monounsaturated Fat 59.5g|
|Polyunsanturated Fat 9.3g|
|Cholesterol 0mg||0 %|
|Sodium 38.9mg||1 %|
|Potassium 764.2mg||20 %|
|Total Carbohydrate 19.9g||6 %|
|Dietary Fiber 7.4g||30 %|
|Sugars, other 12.5g|
|Protein 4.4g||6 %|
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Calories per serving: 811
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