Shrimp and Jicama Salad with Chile Vinegar

Yields:	4 servings
Rate this Recipe

	Preparation	10 minutes
	Cooking	5 minutes
	Ready In	15 minutes

Ingredients

5	cups	water
1	pound	shrimp	small fresh, unpeeled
2	cups	jicama	peeled and shredded
4	large	tomatoes	sliced
4	large	tomatillos	fresh , husked and sliced
1	x	cilantro	fresh, optional
		---	Chile Vinegar
2/3	cup	white wine vinegar
1/4	cup	sugar
1/8	teaspoon	salt
3	tablespoons	cilantro leaves	freshly minced
2	tablespoons	jalapeno pepper	seeded and minced

Directions

Bring water to a boil; add shrimp and cook 3 to 5 minutes.

Drain well; rinse in cold water.

Chill.

Peel and devein shrimp.

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

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

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

Place shrimp mixture over jicama mixture.

Pour remaining chile vinegar over salads.

Garnish with fresh cilantro sprigs, if desired.

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

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Member Review

Sex in A Pan

I'm not a "dessert person"--(I have to admit the title suckered me in, tho lol)--but THIS recipe IS the real deal. My only suggestion is to "drizzle" the melted chocolate as the last step, not "swirl"--the hot chocolate coagulates too fast on a cool dessert base in order to "swirl".

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