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Shrimp, Mango, and Jícama Salad with Pineapple Vinaigrette

Name: Shrimp, Mango, and Jícama Salad with Pineapple Vinaigrette
Cuisine: hawaiian
Ingredients: 3 tablespoons fresh lime juice; 2 tablespoons frozen pineapple juice concentrate, thawed; 1/4 cup extra-virgin olive oil; 6 cups water; 1/4 cup fresh lemon juice; 2 bay leaves; 2 teaspoons salt; 1 teaspoon whole black peppercorns; 1 pound uncooked large shrimp, peeled, deveined, halved lengthwise; 2 large mangoes, peeled, pitted, cut into 1/2-inch cubes (about 3 cups); 2 cups 1/2-inch cubes peeled jicama; 1/2 cup chopped red onion; 3 tablespoons chopped fresh cilantro; 6 large Boston lettuce leaves

A small grocery run gets this on the table.

Ingredients

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directions

1.
Whisk lime juice and pineapple juice concentrate in small bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
2.
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 until opaque in center, about 2 minutes. Drain. Transfer shrimp to large bowl; refrigerate until cool. (Can be made 6 hours ahead. Cover; keep chilled.)
3.
Mix mangoes and next 3 ingredients into shrimp. Pour vinaigrette over; toss to coat. Place 1 lettuce leaf on each of 6 plates. Spoon salad over lettuce, dividing equally.

Recipes sourced from Epicurious.com.

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