Shrimp Recipe ⤏ Shrimp, Jicama and Chile Vinegar Salad

This salad is very easy to make and very refreshing on a hot summer day.

Ingredients

• ⅓ cup seasoned rice vinegar
• ⅓ cup white sugar
• 2 tablespoons seeded and minced fresh jalapeno pepper, or to taste
• 2 tablespoons chopped fresh cilantro, or more to taste
• 2 cups peeled, shredded jicama
• 1 pound cooked shrimp, shelled and deveined
• 3 tomatillos, husked and sliced
• 3 tomatoes, sliced

Cooking Directions

1. Mix rice vinegar, sugar, jalapeno pepper, and cilantro in a bowl; stir until sugar has dissolved.
2. Place jicama and 1/3 of the vinegar dressing in a resealable plastic bag; seal and refrigerate for 1 hour.
3. Place shrimp in a separate resealable plastic bag with 1/3 of the dressing; seal and refrigerate for 1 hour. Refrigerate remaining vinegar dressing.
4. Arrange alternate slices of tomatillo and tomato around the edge of a salad plate.
5. Mound marinated jicama in the center of the plate and top with marinated shrimp.
6. Pour remaining 1/3 of the dressing over salad.

Nutrition Facts

• calories259.6
• carbohydrateContent35.8 g
• cholesterolContent221.3 mg
• fatContent1.7 g
• fiberContent4.6 g
• proteinContent25.3 g
• saturatedFatContent0.4 g
• sodiumContent1103.7 mg
• sugarContent29.8 g