2. Wash ½ lb. shrimp and pat dry on paper towels. Peel shells and discard. De-vein each shrimp if you have time (use a toothpick to pull out the long black "vein" that runs along the back of each shrimp – if the fact that the "vein" is actually a poop chute doesn’t bother you, feel free to skip this step).

3. Wash, de-seed and chop the peppers into 1" square sections.

4. Mince 1 clove garlic with ½ tsp. of salt. Mix the garlic-salt with 1 tbsp. lemon juice, 1 tbsp. olive oil, ¼ tsp. cayenne pepper, and ½ tsp. paprika in a large bowl. Add the shrimp and peppers and toss well to coat.

2. Peel the jicama with a vegetable peeler and cut off the ends. Julienne ¼ of the jicama and save the rest for some other use. Peel the 2 oranges and slice into wheels. Eat the ends, along with any wheels that fall apart, and save the remainder. Wash 6 oz. of salad greens and dry well.

For the coconut rice
3. In a medium saucepan, combine 1 can coconut milk with 1 cup long-grain rice. Sprinkle a few dashes of salt. Bring to a boil, then cover and cook on medium-low for 20 minutes.