Shrimp, Jicama and Chile Vinegar Salad

Name: Shrimp, Jicama and Chile Vinegar Salad
Total time: 80
Yield: 4
Ingredients: ⅔ cup seasoned rice vinegar; ⅓ cup white sugar; 2 tablespoons seeded and minced fresh jalapeno pepper, or to taste; 2 tablespoons chopped fresh cilantro, or more to taste; 2 cups peeled, shredded jicama; 1 pound cooked shrimp, shelled and deveined; 3 tomatillos, husked and sliced; 3 tomatoes, sliced

Recipe by maddiesmom from allrecipes.com

Appetizer 1 Hr. 20 Mins.

Ingredients

4 servings

•

⅔ cup seasoned rice vinegar
•

⅓ cup white sugar
•

2 tablespoons seeded and minced fresh jalapeno pepper, or to taste
•

2 tablespoons chopped fresh cilantro, or more to taste

•

2 cups peeled, shredded jicama
•

1 pound cooked shrimp, shelled and deveined
•

3 tomatillos, husked and sliced
•

3 tomatoes, sliced

Instructions

Mix rice vinegar, sugar, jalapeno pepper, and cilantro in a bowl; stir until sugar has dissolved.
Place jicama and 1/3 of the vinegar dressing in a resealable plastic bag; seal and refrigerate for 1 hour.
Place shrimp in a separate resealable plastic bag with 1/3 of the dressing; seal and refrigerate for 1 hour. Refrigerate remaining vinegar dressing.
Arrange alternate slices of tomatillo and tomato around the edge of a salad plate.
Mound marinated jicama in the center of the plate and top with marinated shrimp.
Pour remaining 1/3 of the dressing over salad.