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Shrimp And Jicama Salad With Chile Vinegar

Shrimp And Jicama Salad With Chile Vinegar is a home-style recipe. Serves 4. 5 c -- Water 1 lb Small fresh shrimp -- unpeeled 2 c Jicama -- peeled and shredded 4 lg Tomatoes -- sliced 4 lg Fresh tomatillos -- husked and sliced Fresh cilantro sprigs (opt.) -----CHILE VINEGAR----- 2/3 c White wine ...

Illustrative photo

Ingredients

• 5 cup
• 1 lb
• 2 cup
• 4
• 4

Method (preview)

1. 1

   Bring water to a boil; add shrimp and cook 3 to 5 minutes. Drain well; rinse in cold water. Chill.

2. 2

   Peel and devein shrimp.

3. 3

   Pour 1/3 cup of chile vinegar over shrimp; toss gently.

4. 4

   Pour 1/2 cup chile vinegar over jicama; toss gently.

5. 5

   Arrange tomato slices and tomatillo slices on individual salad plates; top evenly with jicama mixture.

6. 6

   Place shrimp mixture over jicama mixture.

7. 7

   Pour remaining chile vinegar over salads. Garnish with fresh cilantro sprigs, if desired.

8. 8

   To make the chile vinegar, combine all vinegar ingredients in a medium mixing bowl; stir with a wire whisk until well blended.

9. 9

   Hometown Collection_. Birmingham, AL: Oxmoor House,

10. 10

    Inc., 1989. Pg. 35. ISBN 0-8487-0765-6. Electronic format by Cathy Harned.