Shrimp, Jicama, And Mango Salad

Recipe Ingredients

3/4 cup	177ml	Water
2 teaspoons	10ml	Salt
1 1/2 lbs	681g / 24oz	Large shrimp - shelled
1 lb	454g / 16oz	Jicama - (abt 1/4 lb) - peeled, and (small)
		Cut into 1/4" dice
1		Mango - peeled, and
		Cut into 1/4" dice
1/2 cup	8g / 0.3oz	Chopped cilantro or flat-leaf parsley
6 tablespoons	90ml	Lemon juice
1/2 teaspoon	2.5ml	Dijon mustard
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/4 cup	59ml	Olive oil

Recipe Instructions

In a large skillet, bring the water and 3/4 teaspoon of the salt to a boil. Add the shrimp, cover, and bring back to a boil. Cook, covered, over moderate heat for 1 minute. Stir. Continue cooking until the shrimp are just done, about 2 minutes longer. Drain.

When the shrimp are cool enough to handle, cut each one in half lengthwise and then in half crosswise.

Put the shrimp in a large glass or stainless steel bowl and add the jicama, mango, and cilantro.

In a small glass or stainless steel bowl, whisk together the lemon juice, the mustard, the remaining 1 1/4 teaspoons of salt, and the pepper. Add the oil slowly, whisking. Just before serving, add this vinaigrette to the shrimp mixture and toss.

This recipe yields 4 servings.

Source:
Cookbook Digest, May/Jun, 1999

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