Shrimp and Jicama Salad With Chile Vinegar

Name: Shrimp and Jicama Salad With Chile Vinegar
Prep time: 10 min
Total time: 10 min
Yield: 4 serving(s)
Ingredients: 1182.95 ml water; 453.59 g unpeeled small fresh shrimp; 473.18 ml peeled shredded jicama; 4 large tomatoes, sliced; 4 large fresh tomatillos, husked and sliced; fresh cilantro stem (optional); 157.80 ml white wine vinegar; 59.14 ml sugar; 0.61 ml salt; 44.37 ml minced fresh cilantro; 29.58 ml seeded minced jalapeno peppers

Submitted by Gadget_Queen

"from Creme de Colorado by The Junior League of Denver"

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Ready In:: 10mins
Ingredients:: 11
Serves:: 4

ingredients

1182.95 ml water
453.59 g unpeeled small fresh shrimp
473.18 ml peeled shredded jicama
4 large tomatoes, sliced
4 large fresh tomatillos, husked and sliced
fresh cilantro stem (optional)
Chile Vinegar
157.80 ml white wine vinegar
59.14 ml sugar
0.61 ml salt
44.37 ml minced fresh cilantro
29.58 ml seeded minced jalapeno peppers

directions

Add shrimp to boiling water and cook 3-5 minutes. Drain and rinse. Chill. Peel and devein.
Pour 1/3 cup Chile Vinegar over shrimp and toss gently.
Pour 1/3 cup Chile Vinegar over jicama and toss gently.
Arrange tomato and tomatillo slices on salad plates.
Top with jicama then shrimp.
Pour remaining Chile Vinegar over salads.
Garnish with cilantro, if desired.
For Chile Vinegar, combine all in gredients in mixing bowl and stir with wire whisk until blended.