Shrimp, Mango, and Jícama Salad with Pineapple Vinaigrette Recipe

Shrimp, Mango, and Jícama Salad with Pineapple Vinaigrette Recipe

  • 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
  1. Whisk lime juice and pineapple juice concentrate in small bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
  2. 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.)
  3. 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.
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