Shrimp, Lobster, and Jicama Salad

Ingredients

• 2 tablespoons ancho chili pepper store-bought
• 1 cup cilantro leaves fresh with tender stems plus more for garnish
• 2 cups watercress such as purslane or watercress sprigs, with tender stems
• 8 servings kosher salt 
• 5 tablespoons juice of lime fresh divided ()
• 4  lobster tail pieces halved lengthwise ( 2 pounds total)
• 4 tablespoons olive oil divided
• 1 pound shrimp peeled
• 0.3 cup onion red thinly sliced
• 2 cups tomatoes green thinly sliced ( 8 medium)
• 2 cups jicama peeled

Equipment

• bowl
• grill
• kitchen scissors

Directions

1. Build a medium-hot fire in a charcoal grill,or heat a gas grill to high. If using shell-onshrimp, use small scissors to cut shellsalong the curved backs.
2. Remove veins,keeping shells intact.
3. Place shrimp andlobster in a large bowl; drizzle with 2 tablespoonsoil and season with salt.
4. Mix onion and2 tablespoons lime juice in a small bowl.
5. Grill shrimp until just opaque in center,2-3 minutes per side.
6. Transfer to a largeplate. Grill lobster tails, flesh side down,until slightly charred, 1-2 minutes. Turn fleshside up and grill until just opaque in center,about 5 minutes longer.
7. Add lobster tailsto plate with shrimp and let rest for 5-10minutes.
8. Remove lobster meat from shells;discard shells.
9. Cut lobster into 1" pieces.
10. Drain red onion; place in a large bowl.
11. Add 3 tablespoons lime juice, 2 tablespoons oil, jicama,greens, tomatillos, and 1 cup cilantro.Season with salt and more lime juice, ifdesired.
12. Add seafood; toss to coat.
13. Drizzle
14. Ancho Chile Oil over; garnish with cilantro.