Grilled Spiny Lobster Tails, Baby Spinach-jicama Salad And Orange-cilantro Vinaigrette | Emerils.com

Ingredients

• 1 lemon, juiced
• 1 lime, juiced
• 1 orange, juiced
• 1/4 cup dry Spanish sherry
• 1/2 cup olive oil
• 2 teaspoons hot paprika
• 1 teaspoon salt
• 2 tablespoons chopped fresh parsley leaves
• 2 tablespoons chopped fresh cilantro leaves
• 2 spiny lobster tails, from 2 (2-pound) spiny lobsters
• For the salad and vinaigrette:
• 3 tablespoons fresh squeezed orange juice
• 1 tablespoon Champagne vinegar
• 1 teaspoon minced shallots
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon minced garlic
• 1/2 teaspoon orange zest
• 1/4 teaspoon salt, plus more for seasoning salad
• 1/8 teaspoon freshly ground black pepper, plus more for seasoning salad
• 4 teaspoons chopped fresh cilantro leaves
• 6 ounces baby spinach, washed and spun dry
• 1 cup julienned jicama
• 1/2 cup diced tomatoes