Monday, September 19, 2011

Shrimp, Mango and Jicama Salad with Pineapple Vinaigrette

A few months ago my family and I had the great privilege of going to the Koban's house for dinner.  Getting our two families together is always sure to be a great time filled with stories that make any one of the "children" blush at prior indiscretions, plenty of wine and of course and incredible meal!  This was no exception!  Pam made a salad I don't think I ever would have torn out of a magazine that is now one of my favorites!  After getting my grocery list ready for this one I found myself standing awkwardly in the produce section at Kroger.  How was it that I had no idea what a jicama even looked like???  I was seriously I get out my phone and look it up?  Do I wander around until I find it -- but what am I looking for, a fruit? a vegetable? I had no clue!  Alas, the kind gentleman stocking the produce section saved me!  With a look of slight confusion on his face as well he said he thought he knew where they were.  He did and I was united with what looked like an overgrown ginger root!  I still have no clue if it is a fruit or a vegetable but I know where to find it now and that's all that really matters!  For your reference, here is what it looked like...

Shrimp, Mango and Jicama Salad with Pineapple Vinaigrette
3 tablespoons fresh lime juice
2 tablespoons frozen pineapple juice concentrate, thawed
1/4 cup extra-virgin olive oil
1 teaspoon whole black peppercorn
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
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 to a 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 a large bowl; refrigerate until cool.  
(Can be made 6 hours ahead.  Cover; keep chilled)  
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.

Just as a side note, if you do not have the following lemon and lime juicers in your kitchen you must go out and get some pronto!  They are my favorite accessories second only to a good sharp knife when it comes to cooking!
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