Shrimp, Jcama, and Apricot Salad

Shrimp, Jcama, and Apricot Salad
Photo by Rita Maas


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

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


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