*  Exported from  MasterCook  *

                SHRIMP AND JICAMA SALAD WITH CHILE VINEGAR

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Fish                             Harned 1994
                Salads                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5       c             -- Water
   1       lb           Small fresh shrimp -- unpeeled
   2       c            Jicama -- peeled and shredded
   4       lg           Tomatoes -- sliced
   4       lg           Fresh tomatillos
                        -- husked and sliced
                        Fresh cilantro sprigs (opt.)
                        -----CHILE VINEGAR-----
     2/3   c            White wine vinegar
     1/4   c            Sugar
     1/8   ts           Salt
   3       tb           Fresh cilantro -- minced
   2       tb           Jalapeno pepper
                        -- seeded and minced

  Bring 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.  Electronic
  format by Cathy Harned.
 


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