Shrimp, Mango, and Jicama Salad with Pineapple Vinaigrette
INGREDIENTS
•
3 tablespoons fresh lime juice
•
2 tablespoons frozen pineapple juice concentrate, thawed
•
1/4 cup extra-virgin olive oil
•
6 cups water
•
1/4 cup fresh lemon juice
•
2 bay leaves
•
2 teaspoons salt
•
1 teaspoon whole black peppercorns
•
1 pound uncooked large shrimp, peeled, deveined, halved lengthwise
•
2 large mangoes, peeled, pitted, cut into 1/2-inch cubes (about 3 cups)
•
2 cups 1/2-inch cubes peeled jicama
•
1/2 cup chopped red onion
•
3 tablespoons chopped fresh cilantro
•
6 large Boston lettuce leaves
Comments & Reviews
Just A Pinch Sweepstakes