Apricot Jicama Shrimp Salad
I bought cooked shrimp instead of cooking raw shrimp. In this case, I don't think it makes much difference. If you omit the shrimp you have a regular salad the goes well with chicken or meat dishes.
1 Ib cooked shrimp
¼ cup plus more seasoned rice vinegar
1 tsp minced garlic
1 tsp peeled and minced ginger
1 Ib jicama, peeled and cut into 1/8-inch matchsticks
1 long European seedless cucumber, peeled and
cut into 1/8-inch thick matchsticks
1 Ib firm, ripe apricots cut into ¼-inch thick wedges
¼ cup chopped cilantro
salt and pepper to taste
Make the dressing by whisking together the vinegar, ginger, garlic and oil. Add the shrimp, jicama, cucumber, and cilantro . Season with salt and paper.
recipe from Gourmet magazine