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Shrimp and Jicama Salad with Chile Vinegar
Ingredients
DirectionsBring 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. Member ReviewSex 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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