Ingredients Jump to Instructions ↓

  1. 3/4 cup 177ml Water

  2. 2 teaspoons 10ml Salt

  3. 1 1/2 lbs 681g / 24oz Large shrimp - shelled

  4. 1 lb 454g / 16oz Jicama - (abt 1/4 lb) - peeled, and (small) Cut into 1 Mango - peeled, and Cut into 1/4" dice

  5. 1/2 cup 8g / 1/3oz Chopped cilantro or flat-leaf parsley

  6. 6 tablespoons 90ml Lemon juice

  7. 1/2 teaspoon 2 1/2ml Dijon mustard

  8. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  9. 1/4 cup 59ml Olive oil

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large skillet, 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 to handle, cut each one in half lengthwise and then in half crosswise. Put the shrimp in a large glass or stainless steel bowl and add the jicama, mango, and cilantro. In a small glass or stainless steel bowl, whisk together the lemon juice, the mustard, the remaining 1 1/4 teaspoons of salt, and the pepper. Add the oil slowly, whisking. Just before serving, add this vinaigrette to the shrimp mixture and toss. This recipe yields 4 servings.


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