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.
Ingredients 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 |
Directions 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 by ©Sunnycovechef |