Name: Shrimp, Lobster, and Jicama Salad
Yield: 8 Servings
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-inch 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 (click for recipe) or store-bought chili oil

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