Shrimp, Jícama, and Apricot SaladRita Maas
Recipe information
Yield
Makes 4 main-course servings
Ingredients
1 lb large shrimp in shells (about 22 to 24), peeled and deveined
1/4 cup seasoned rice vinegar
1/2 teaspoon minced garlic
1/2 teaspoon minced peeled fresh ginger
2 tablespoons vegetable oil
1 lb jicama, peeled and cut into 1/8-inch-thick matchsticks
1 seedless cucumber*, cut into 1/8-inch-thick matchsticks
3/4 lb firm-ripe apricots (4 large), cut into 1/4-inch-thick wedges
1/4 cup chopped fresh cilantro
Preparation
Step 1
Halve shrimp lengthwise by cutting down middle of backs and cook in a saucepan of boiling salted water, stirring occasionally, until just cooked through, 1 to 2 minutes. Drain in a colander and spread on a large plate to cool.
Step 2
Whisk together vinegar, garlic, ginger, and oil, then add shrimp and remaining ingredients and toss to combine well. Season salad with salt and pepper.
Step 3
- These long, narrow cucumbers are often marketed as "European" and are usually sold in plastic wrap to protect their thin, delicate, unwaxed skin.
