Shrimp and jicama salad with chile vinegar

4 servings

Ingredients

Quantity Ingredient
5 cups ;Water
1 pounds Small fresh shrimp; unpeeled
2 cups Jicama; peeled and shredded
4 larges Tomatoes; sliced
4 larges Fresh tomatillos husked and sliced
Fresh cilantro sprigs (opt.)
⅔ cup White wine vinegar
¼ cup Sugar
⅛ teaspoon Salt
3 tablespoons Fresh cilantro; minced
2 tablespoons Jalapeno pepper seeded and minced

Directions

CHILE VINEGAR

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 ⅓ cup of chile vinegar over shrimp; toss gently. Pour ½ 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. Yield: 1¼ cups vinegar.

From _Creme de Colorado_ by The Junior League of Denver, CO. In _America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 35. ISBN 0-8487-0765-6. Electronic format by Cathy Harned.

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