Shrimp, Jicama, and Tomato Salad with Chile Vinegar
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
Bring water to a boil; add shrimp and cook 3 to 5 minutes. Drain Well; rinse in cold water and chill. Peel and devein shrimp.
Pour 1/3 cup chile vinegar over shrimp; toss gently. (recipe below) 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.
CHILE VINEGAR
2/3 c white wine vinegar
1/4 c sugar
1/8 ts salt
3 tbl fresh cilantro -- minced
2 tbl jalapeno pepper
Combine all vinegar ingredients in a medium mixing bowl; stir with a wire whisk until well blended.
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