Shrimp, Jicama, And Mango Salad

By á-170456

Ingredients

• 3/4 cup water
• 2 teaspoons salt
• 1 1/2 pounds large shrimp shelled
• 1 small jicama - (abt 1/4 lb) peeled, and cut into 1/4" dice
• 1 mango peeled, and cut into 1/4" dice
• 1/2 cup chopped cilantro or flat-leaf parsley
• 6 tablespoons lemon juice
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon freshly-ground black pepper
• 1/4 cup olive oil

Details

Servings 4

Preparation

Step 1

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.

Shellfish Alternatives: Crabmeat, though expensive, is delicious in this salad and is a time-saver, too, since it's usually already cooked. (For that matter, you can use precooked shrimp instead of boiling uncooked ones.) If you really want to splurge, try the salad with lobster.