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Shrimp and Jicama Salad With Chile Vinegar

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“from Creme de Colorado by The Junior League of Denver”
READY IN:
10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Add shrimp to boiling water and cook 3-5 minutes. Drain and rinse. Chill. Peel and devein.
  2. Pour 1/3 cup Chile Vinegar over shrimp and toss gently.
  3. Pour 1/3 cup Chile Vinegar over jicama and toss gently.
  4. Arrange tomato and tomatillo slices on salad plates.
  5. Top with jicama then shrimp.
  6. Pour remaining Chile Vinegar over salads.
  7. Garnish with cilantro, if desired.
  8. For Chile Vinegar, combine all in gredients in mixing bowl and stir with wire whisk until blended.

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