Shrimp, Lobster, and Jicama Salad Recipe | Epicurious

Ingredients

• 1 pound large shell-on or peeled shrimp
• 4 lobster tails (about 2 pounds total), halved lengthwise
• 4 tablespoons olive oil, divided
• Kosher salt
• 1/4 cup thinly sliced red onion
• 5 tablespoons (or more) fresh lime juice, divided
• 2 cups 3x1/4x1/4" pieces peeled jicama (from one 1-pound jicama)
• 2 cups hardy greens, such as purslane or watercress sprigs, with tender stems
• 2 cups thinly sliced tomatillos or small green tomatoes (about 8 medium)
• 1 cup fresh cilantro leaves with tender stems plus more for garnish
• 2 tablespoons Ancho Chile Oil or store-bought chili oil