Shrimp, Jícama, and Apricot Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 lb large shrimp in shells (about 22 to 24), peeled and deveined |
1/4 cup seasoned rice vinegar |
1/2 teaspoon minced garlic |
1/2 teaspoon minced peeled fresh ginger |
2 tablespoons vegetable oil |
1 lb jicama, peeled and cut into 1/8-inch-thick matchsticks |
1 seedless cucumber*, cut into 1/8-inch-thick matchsticks |
3/4 lb firm-ripe apricots (4 large), cut into 1/4-inch-thick wedges |
1/4 cup chopped fresh cilantro |
Directions:
1. Halve shrimp lengthwise by cutting down middle of backs and cook in a saucepan of boiling salted water, stirring occasionally, until just cooked through, 1 to 2 minutes. Drain in a colander and spread on a large plate to cool.
2. Whisk together vinegar, garlic, ginger, and oil, then add shrimp and remaining ingredients and toss to combine well. Season salad with salt and pepper.
3. * These long, narrow cucumbers are often marketed as European and are usually sold in plastic wrap to protect their thin, delicate, unwaxed skin.
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