Preparation:
Bring 5 cups of 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.
From "Creme de Colorado" by The Junior League of Denver, CO. In "America's Best Recipes: A 1989 Hometown Collection". Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 35. ISBN 0-8487-0765-6 |
