Shrimp, Mango, and Jícama Salad with Pineapple Vinaigrette
A refreshing tropical salad combining succulent shrimp with sweet mangoes and crisp jícama, all tossed in a bright pineapple-lime vinaigrette and served on Boston lettuce leaves.
Ingredients
- •3 tablespoons fresh lime juice
- •2 tablespoons frozen pineapple juice concentrate, thawed
- •¼ cup extra-virgin olive oil
- •6 cups water
- •¼ cup fresh lemon juice
- •2 whole bay leaves
- •2 teaspoons salt
- •1 teaspoon whole black peppercorns
- •1 pound uncooked large shrimp, peeled, deveined, halved lengthwise
- •2 large large mangoes, peeled, pitted, cut into 1/2-inch cubes (about 3 cups)
- •2 cups 1/2-inch cubes peeled jicama
- •½ cup chopped red onion
- •3 tablespoons chopped fresh cilantro
- •6 large large Boston lettuce leaves
Cooking Instructions
- 1.
Whisk lime juice and pineapple juice concentrate in small bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
5 min
- 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.)
25 min
- 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.
10 min
