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

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