Shrimp, Jicama And Chile Vinegar Salad

1. 1

   Mix rice vinegar, sugar, jalapeno pepper, and cilantro in a bowl; stir until sugar has dissolved.

2. 2

   Place jicama and 1/3 of the vinegar dressing in a resealable plastic bag; seal and refrigerate for 1 hour.

3. 3

   Place shrimp in a separate resealable plastic bag with 1/3 of the dressing; seal and refrigerate for 1 hour. Refrigerate remaining vinegar dressing.

4. 4

   Arrange alternate slices of tomatillo and tomato around the edge of a salad plate.

5. 5

   Mound marinated jicama in the center of the plate and top with marinated shrimp.

6. 6

   Pour remaining 1/3 of the dressing over salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.