1. In a large bowl, marinate the shrimp in lemon juice, kosher salt, and fresh ground black pepper for ½ hour.
2. Cook the shrimp on a preheated griddle until they just turn pink.
3. Cook the pasta in boiling salted water for about 10 minutes or until al dente.
4. Drain and rinse under cold water and toss with extra virgin olive oil to prevent sticking.
5. In a large mixing bowl, combine the shrimp, pasta, green onions, and jicama.
6. Carefully toss the ingredients together.
7. Sprinkle with Red Pepper Flakes and serve immediately. |
