Food My Muse

1. If using the whole jicama, peel and using your mandolin, slice them really thin.
2. Blanch the jicama wraps in boiling water for 2-3 sec max. Place over paper towels and pat dry.
3. Preheat a pan on high for 2 min, add olive oil, lower to medium high and sear the shrimp for 1 min per side.
4. Mix together the tahini, juice of an orange, miso, maple syrup, sriracha, tamari, rice vinegar, sesame oil and ginger.
5. 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.