Grilled Spiny Lobster Tails, Baby Spinach-Jicama Salad And Orange-Cilantro Vinaigrette Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 teaspoons hot paprika

1/2 cup olive oil

1 cup julienned jicama

1 teaspoon salt

3 tablespoons fresh squeezed orange juice

1 orange, juiced

2 tablespoons chopped fresh cilantro leaves

1/2 teaspoon orange zest

2 tablespoons chopped fresh parsley leaves

4 teaspoons chopped fresh cilantro leaves

1 lime, juiced

6 ounces baby spinach, washed and spun dry

1 tablespoon Champagne vinegar

1 teaspoon honey

2 spiny lobster tails, from 2 (2-pound) spiny lobsters

1/2 teaspoon Dijon mustard

1 lemon, juiced

1/4 teaspoon salt, plus more for seasoning salad

1/2 teaspoon minced garlic

1/8 teaspoon freshly ground black pepper, plus more for seasoning salad

1/4 cup dry Spanish sherry

1 teaspoon minced shallots

1/2 cup diced tomatoes

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