Ingredients
- 3 cilantro (fresh)
- 250 gr shrimp (fresh)
- 190 gr jicama
- 160 ml wine vinegar (white)
- 50 gr sugar
- 18 gr jalapeno pepper
- 1 gr salt
- 4 slices tomatoes
- 4 slices tomatillos (fresh)
-seeded and minced Bring water to a boil; add shrimp and cook 3 to 5 minutes. Drain well; rinse in cold water. Chill. Peel and devein shrimp. Pour one third cup of chile vinegar over shrimp; toss gently. Pour half cup chile vinegar over jicama; toss gently. Arrange tomato slices and tomatillo slices on individual salad plates; top evenly with jicama mixture. Place shrimp mixture over jicama mixture. Pour remaining chile vinegar over salads. Garnish with fresh cilantro sprigs, if desired. To make the chile vinegar, combine all vinegar ingredients in a medium mixing bowl; stir with a wire whisk until well blended. Yield: 1.25 cups vinegar. From _Creme de Colorado_ by The Junior League of Denver, CO. In _America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 35. ISBN 0-8487-0765-6. Electronic format by Cathy Harned.
