Mo loved it!
Shrimp, Jicama, and Mango Salad
Contributed by Quick From Scratch Fish & Shellfish
I made this dish while we were in Canada, see photo of the table at the bottom of this page.
. 3/4 cup water
. 2 teaspoons salt
. 1 1/2 pounds large shrimp, shelled
. 1 small jicama (about 3/4 pound), peeled and cut into 1/4-inch dice
. 1 mango, peeled and cut into 1/4-inch dice
. 1/2 cup chopped cilantro or flat-leaf parsley
. 6 tablespoons lemon juice
. 1/2 teaspoon Dijon mustard
. 1/4 teaspoon fresh-ground black pepper
. 1/4 cup olive oil
1. In a large frying pan, 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.
2. Put the shrimp in a large glass or stainless-steel bowl and add the jicama, mango, and cilantro.
3. 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.
Sallly's Notes: I just love this salad, it makes a great lunch or appetizer.
You can also try crab meat or lobster in this salad.