Shrimp, Jcama, and Apricot Salad

Ingredients

• 1 seedless cucumber
• 2 tablespoons vegetable oil
• ½ teaspoon fresh ginger
• ½ teaspoon minced garlic
• ¼ cup seasoned rice vinegar
• 1 pound large shrimp in shells (about 22 to 24), peeled and deveined
• ¼ cup fresh cilantro
• + 2 more ingredients
• • ¾ pound firm-ripe apricots
  • 1 pound jicama

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. Whisk together vinegar, g...

View full recipe at Epicurious