Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         small fresh shrimp -- unpeeled
   2      cups          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  teaspoon      salt
   3      tablespoons   fresh cilantro -- minced
   2      tablespoons   jalapeno pepper -- - seeded and minced

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