5 cup ;Water
1 lb Small fresh shrimp, unpeeled
2 cup Jicama, peeled and shredded
4 large Tomatoes, sliced
4 large Fresh tomatillos - husked and sliced
Fresh cilantro sprigs (opt.)
CHILE VINEGAR
2/3 cup White wine vinegar
1/4 cup Sugar
1/8 tsp Salt
3 tbsp Fresh cilantro, minced
2 tbsp Jalapeno pepper - seeded and minced
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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. |
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