Shrimp, Jicama, and Tomato Salad
Ensalada de Camarónes, Jicama, y JitomateShrimp are used in abundance all along both coasts of Mexico. This salad features shrimp in a typical seafood cocktail sauce piled on top of the tossed salad. It is a terrific first course salad.
Ingrediënten
Makes 4 servings
- 1 pound 18 to 22 medium shrimp, peeled and deveined
- ½ cup bottled cocktail sauce or more to taste
- 4 cups torn romaine lettuce
- 1 cup very thin strips of peeled jicama
- 1 large ripe tomato coarsely chopped
- 2 green onions cut crosswise into thin rounds
- 3 tablespoons olive oil
- 2 teaspoons white wine vinegar
- ½ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
- Lime wedges
- Cilantro sprigs
Instructies
- In a pot of boiling water, cook the shrimp until pink, 3 to 5 minutes.
- Drain and cool under cold running water.
- Put the shrimp into a bowl, toss with the cocktail sauce, and refrigerate.
- Put the lettuce, jicama, tomato, and onions in a large salad bowl.
- In a small bowl, whisk together the oil, vinegar, salt, and pepper.
- Pour over the salad and toss to coat the vegetables with the dressing.
- Divide the salad among 4 serving plates.
- Pile the shrimp equally on top of each salad.
- Garnish with lime wedges and cilantro sprigs.
Notes / Tips / Wine Advice:
Serve at once.
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