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Bring water to a boil; add shrimp and cook 3 to 5 minutes. Drain well;
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rinse in cold water. Chill. Peel and devein shrimp.
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Pour 1/3 cup of chile vinegar over shrimp; toss gently. Pour 1/2 cup
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chile vinegar over jicama; toss gently. Arrange tomato slices and
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tomatillo slices on individual salad plates; top evenly with jicama
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mixture. Place shrimp mixture over jicama mixture. Pour remaining
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chile vinegar over salads. Garnish with fresh cilantro sprigs, if
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desired.
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To make the chile vinegar, combine all vinegar ingredients in a medium
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mixing bowl; stir with a wire whisk until well blended. Yield: 1 1/4
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cups vinegar.
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From _Creme de Colorado_ by The Junior League of Denver, CO. In
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_America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL:
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Oxmoor House, Inc., 1989. Pg. 35. ISBN 0-8487-0765-6. Electronic
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format by Cathy Harned.
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