Shrimp, Lobster, and Jicama Salad
['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" 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 or store-bought chili oil']
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. If using shell-on shrimp, use small scissors to cut shells along the curved backs. Remove veins, keeping shells intact. Place shrimp and lobster in a large bowl; drizzle with 2 tablespoons oil and season with salt. Mix onion and 2 tablespoons lime juice in a small bowl.
Grill shrimp until just opaque in center, 2-3 minutes per side. Transfer to a large plate. Grill lobster tails, flesh side down, until slightly charred, 1-2 minutes. Turn flesh side up and grill until just opaque in center, about 5 minutes longer. Add lobster tails to plate with shrimp and let rest for 5-10 minutes. Remove lobster meat from shells; discard shells. Cut lobster into 1" pieces.
Drain red onion; place in a large bowl. Add 3 tablespoons lime juice, 2 tablespoons oil, jicama, greens, tomatillos, and 1 cup cilantro. Season with salt and more lime juice, if desired. Add seafood; toss to coat. Drizzle Ancho Chile Oil over; garnish with cilantro.
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