Jicama’s a common vegetable I used to eat while growing up on the tropical island of Penang in Southeast Asia. Little did I know it originated in South America and the Spaniards spread its cultivation from Mexico to the Philippines. It subsequently went to China and other parts of Southeast Asia. You may have seen it in appetizers such as fresh spring rolls called popiah and lumpia and Asian fruit salads called rojak. It grows underground and once you remove the yellow papery skin, the inside is white with the texture similar to a pear. It tastes slight sweet and goes well with seafood. In this recipe, I’ve taken some lemongrass marinated shrimp and grilled it to serve with a jicama carrot slaw. The lemongrass, jalapeno, lime, and fish sauce dressing gives it a fresh tangy flavor and this easy dish can be made into appetizer or main-course salad versions.