Shrimp and Jicama Salad With Chile Vinegar |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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from Creme de Colorado by The Junior League of Denver Ingredients:
5 cups water |
1 lb unpeeled small fresh shrimp |
2 cups peeled shredded jicama |
4 large tomatoes, sliced |
4 large fresh tomatillos, husked and sliced |
fresh cilantro stem (optional) |
2/3 cup white wine vinegar |
1/4 cup sugar |
1/8 teaspoon salt |
3 tablespoons minced fresh cilantro |
2 tablespoons seeded minced jalapeno peppers |
Directions:
1. Add shrimp to boiling water and cook 3-5 minutes. Drain and rinse. Chill. Peel and devein.
2. Pour 1/3 cup Chile Vinegar over shrimp and toss gently.
3. Pour 1/3 cup Chile Vinegar over jicama and toss gently.
4. Arrange tomato and tomatillo slices on salad plates.
5. Top with jicama then shrimp.
6. Pour remaining Chile Vinegar over salads.
7. Garnish with cilantro, if desired.
8. For Chile Vinegar, combine all in gredients in mixing bowl and stir with wire whisk until blended.
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