0 First, if using the whole jicama, peel. Then, using your mandolin, slice them really thin.
1 Secondly, blanch the jicama wraps in boiling water for 2-3 seconds maximum. Then, place over paper towels and pat dry.
2 Preheat a pan on high for 2 minutes, add olive oil, lower to medium high and sear the shrimp for 1 minute per side.
3 Mix together the tahini, juice of an orange, miso, maple syrup, sriracha, Tamari, rice vinegar, sesame oil and ginger.
4 Lastly, add an avocado slice, bell pepper slices, red cabbage, scallion, cilantro, shrimp and sesame seeds. Wrap like a little cone and wrap with a chive.
