Shrimp, Jicama And Chile Vinegar Salad

Ingredients

• Servings: 4
• 2/3 cup seasoned rice vinegar
• 1/3 cup sugar
• 2 tablespoons seeded and minced fresh jalapeno pepper, or to taste
• 2 tablespoons chopped fresh cilantro, or more to taste
• 2 cups peeled, shredded jicama
• 1 pound cooked shrimp, shelled and deveined
• 3 tomatillos, husked and sliced
• 3 tomatoes, sliced

Recipe

Preparation Time: 20 mins Ready Time: 1 hr 20 mins


• mix rice vinegar, sugar, jalapeno pepper, and cilantro in a bowl; stir until sugar has dissolved.
• place jicama and 1/3 of the vinegar dressing in a resealable plastic bag; seal and refrigerate for 1 hour.
• place shrimp in a separate resealable plastic bag with 1/3 of the dressing; seal and refrigerate for 1 hour. refrigerate remaining vinegar dressing.
• arrange alternate slices of tomatillo and tomato around the edge of a salad plate.
• mound marinated jicama in the center of the plate and top with marinated shrimp.
• pour remaining 1/3 of the dressing over salad.