*  Exported from  MasterCook  *
 
                 SHRIMP AND JICAMA SALAD WITH CHILE VINEGAR
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Fish                             Harned 1994
                 Salads                           Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5       c             -- Water
    1       lb           Small fresh shrimp -- unpeeled
    2       c            Jicama -- peeled and shredded
    4       lg           Tomatoes -- sliced
    4       lg           Fresh tomatillos
                         -- husked and sliced
                         Fresh cilantro sprigs (opt.)
                         -----CHILE VINEGAR-----
      2/3   c            White wine vinegar
      1/4   c            Sugar
      1/8   ts           Salt
    3       tb           Fresh cilantro -- minced
    2       tb           Jalapeno pepper
                         -- seeded and minced
 
   Bring water to a boil; add shrimp and cook 3 to 5
   minutes.  Drain well; rinse in cold water.  Chill.
   Peel and devein shrimp.
   
   Pour 1/3 cup of chile vinegar over shrimp; toss
   gently.  Pour 1/2 cup chile vinegar over jicama; toss
   gently.  Arrange tomato slices and tomatillo slices on
   individual salad plates; top evenly with jicama
   mixture.  Place shrimp mixture over jicama mixture.
   Pour remaining chile vinegar over salads.  Garnish
   with fresh cilantro sprigs, if desired.
   
   To make the chile vinegar, combine all vinegar
   ingredients in a medium mixing bowl; stir with a wire
   whisk until well blended.  Yield: 1 1/4 cups vinegar.
   
   From _Creme de Colorado_ by The Junior League of
   Denver, CO.  In _America’s Best Recipes: A 1989
   Hometown Collection_.  Birmingham, AL: Oxmoor House,
   Inc., 1989.  Pg. 35.  ISBN 0-8487-0765-6.  Electronic
   format by Cathy Harned.
  
 
 
                    - - - - - - - - - - - - - - - - - -