I have to say I am not a big jicama fan and rarely use it - but combined with the mango, shrimp and lime and pineapple vinaigrette it gave a delicious crunch and body to the salad!
This salad would be delightful for a summer al fresco dinner! In a larger portions, it would make a wonderful hot summer evening meal.
Shrimp, Jicama and Mango Salad
Recipe adapted from Epicurious
Makes 8 servings
4-1/2 tablespoons fresh lime juice
3 tablespoons frozen pineapple juice concentrate, thawed
1/3 cup extra-virgin olive oil
(I added a pinch of sugar to the dressing)
9 cups water
1/3 cup fresh lemon juice
3 bay leaves
3 teaspoons salt
1-1/2 teaspoon whole black peppercorns
1-1/2 pound uncooked large shrimp, peeled, deveined, halved lengthwise
3 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
2 tablespoons chopped fresh cilantro
8 large Boston lettuce leaves
In a small bowl, whisk lime juice and pineapple juice concentrate. Slowly whisk in oil. Season with salt and pepper to taste.
Bring water, lemon juice, bay leaves, salt and peppercorns to boil in a large stock pot. Reduce heat and simmer for about 15 minutes. Add shrimp, stir and simmer for about 2 minutes. With a slotted spoon, remove and place into a bowl of ice water. Drain and refrigerate. The shrimp can be made 6 hours ahead.
Mix mangoes and next 3 ingredients into shrimp. Pour vinaigrette over; toss to coat. Place 1 lettuce leaf on each of 8 plates. Spoon salad into lettuce cups in equal portions.
Note: Both mango and jicama can be diced and refrigerated 4-6 hours before using.