Shrimp, Mango, and Jcama Salad with Pineapple Vinaigrette

Shrimp, Mango, and Jcama Salad with Pineapple Vinaigrette
Photo by Amy Neunsinger

Ingredients

  • 1 pound uncooked large shrimp, peeled, deveined, halved lengthwise
  • 2 cups jicama
  • 2 tablespoons frozen pineapple juice concentrate
  • 6 large Boston lettuce leaves
  • ¼ cup extra-virgin olive oil
  • ¼ cup fresh lemon juice
  • 3 tablespoons fresh cilantro
  • + 7 more ingredients
    • 3 tablespoons fresh lime juice
    • ½ cup red onion
    • 2 teaspoons salt
    • 2 bay leaves
    • 1 teaspoon whole black peppercorns
    • 2 large mangoes
    • 6 cups water

Whisk lime juice and pineapple juice concentrate in small bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. 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...

View full recipe at Epicurious

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