SHRIMP, MANGO, AND JICAMA SALAD WITH PINEAPPLE VINAIGRETTE

Nothing tastes more like summer than a fresh fruit featured in a main dish. This recipe from 2006 Bon Appetit continues to be a hit at warm weather gtherings. The refreshing pineapple-lime vinaigrette brightens the other ingredients---don't be afraid to double the recipe, the left overs taste even better the next day!

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
or you can make it simple and just use pre-cooked shrimp

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—for garnish

Preparation:

Whisk lime juice and pineapple juice concentrate in small bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.

Bring 6 cups water and next 4 ingredients to boil in heavy large saucepan. Reduce heat to medium; simmer 15 minutes. Reduce heat to low, add shrimp, and simmer until opaque in center, about 2 minutes. Drain. Transfer shrimp to large bowl; refrigerate until cool. (Can be made 6 hours ahead. Cover; keep chilled.) Or skip entirely and use fresh shrimp or cooked frozen shrimp.

Mix mangoes and next 3 ingredients into shrimp. Pour vinaigrette over; toss to coat. Place 1 lettuce leaf on each of 6 plates. Spoon salad over lettuce, dividing equally.
Bon Appétit
May 2006