Shrimp and Jicama Salad With Chile Vinegar

from Creme de Colorado by The Junior League of Denver

• Ready In: 10 mins
• Serves: 4

Ingredients

• 5  cups water
• 1  lb  unpeeled small fresh shrimp
• 2  cups  peeled shredded jicama
• 4  large tomatoes, sliced
• 4  large  fresh  tomatillos, husked and sliced
•  fresh cilantro stem (optional)

• Chile Vinegar

• 2⁄3 cup white wine vinegar
• 1⁄4 cup sugar
• 1⁄8 teaspoon salt
• 3  tablespoons  minced fresh cilantro
• 2  tablespoons  seeded minced  jalapeno peppers

Directions

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