Shrimp, Jcama, and Apricot Salad

Shrimp, Jcama, and Apricot Salad
Photo by Rita Maas

Ingredients

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

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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