Shrimp, Mango, and Jícama Salad with Pineapple Vinaigrette |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Ingredients:
3 tablespoons fresh lime juice |
2 tablespoons frozen pineapple juice concentrate, thawed |
1/4 cup extra-virgin olive oil |
6 cups water |
1/4 cup fresh lemon juice |
2 bay leaves |
2 teaspoons salt |
1 teaspoon whole black peppercorns |
1 pound uncooked large shrimp, peeled, deveined, halved lengthwise |
2 large mangoes, peeled, pitted, cut into 1/2-inch cubes (about 3 cups) |
2 cups 1/2-inch cubes peeled jicama |
1/2 cup chopped red onion |
3 tablespoons chopped fresh cilantro |
6 large boston lettuce leaves |
Directions:
1. Whisk lime juice and pineapple juice concentrate in small bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
2. Bring 6 cups water and next 4 ingredients to boil in heavy large saucepan. Reduce heat to medium; simmer 15 minutes. Reduce heat to low, add shrimp, and simmer until opaque in center, about 2 minutes. Drain. Transfer shrimp to large bowl; refrigerate until cool. (Can be made 6 hours ahead. Cover; keep chilled.)
3. Mix mangoes and next 3 ingredients into shrimp. Pour vinaigrette over; toss to coat. Place 1 lettuce leaf on each of 6 plates. Spoon salad over lettuce, dividing equally.
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