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Source: Food and Wine Quick from Scratch

Shrimp, Jicama, and Mango Salad
The crunchy jicama and the sweet mango provide lively counterpoints to the shrimp.
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Serves: 4
Prep Time: 5 minutes
Cook Time: 3 minutes
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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 cilantro leaves, or flat leaf parsley, chopped
6 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon fresh ground black pepper
1/4 cup olive oil




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.

Put the shrimp in a large glass or stainless-steel bowl and add the jicama, mango, and cilantro.

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.


Wine Recommendation: Mango, lemon juice, and cilantro invite a light-bodied, acidic white, such as an Orvieto from Italy or a Muscadet de Sevre-et-Maine from France.


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