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1
In a large frying pan, bring the water and 3/4 teaspoon of the salt to a boil. Add the shrimp, cover, and bring back to a boil. Cook, covered, over moderate heat for 1 minute. Stir. Continue cooking until the shrimp are just done, about 2 minutes longer. Drain. When the shrimp are cool enough to handle, cut each one in half lengthwise and then in half crosswise.
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2
Put the shrimp in a large glass or stainless-steel bowl and add the jicama, mango, and cilantro.
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3
In a small glass or stainless-steel bowl, whisk together the lemon juice, the mustard, the remaining 1 1/4 teaspoons of salt, and the pepper. Add the oil slowly, whisking. Just before serving, add this vinaigrette to the shrimp mixture and toss.
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4
Shellfish Alternatives : Crabmeat, though expensive, is delicious in this salad and is a time-saver, too, since it's usually already cooked. (For that matter, you can use precooked shrimp instead of boiling uncooked ones.) If you really want to splurge, try the salad with lobster.
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5
Wine Recommendation: Mango, lemon juice, and cilantro invite a light-bodied, acidic white, such as an Orvieto from Italy or a Muscadet de Sevre-et-Maine from France.
