Shrimp, Jicama, and Mango Salad

Shrimp, Jicama, and Mango Salad
Photo by © Melanie Acevedo

Ingredients

  • ½ cup chopped cilantro or flat-leaf parsley
  • ¾ cup water
  • 6 tablespoons lemon juice
  • ¼ teaspoon fresh-ground black pepper
  • ¼ cup olive oil
  • ½ teaspoon Dijon mustard
  • 1 ½ pounds large shrimp, shelled
  • + 3 more ingredients
    • 1 small jicama (about 3/4 pound), peeled and cut into 1/4-inch dice
    • 2 teaspoons salt
    • 1 mango, peeled and cut into 1/4-inch dice

1. In a large frying pan, bring the water and 3/4 teaspoon of the salt to a boil. Add the shrimp, cover, and bring back to a boil. Cook, covered, over moderate heat for 1 minute. Stir. Continue cooking until the shrimp are just done, about 2 minutes longer. Drain. When the shrimp are cool enough ...

View full recipe at My Recipes

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