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.
