Yield
4

The crunchy jicama and the soft, sweet mango provide lively counterpoints to the shrimp in both flavor and texture. Tossed with a lemony vinaigrette and a generous amount of cilantro, the salad is ideal for a warm summer evening.

How to Make It

Step 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.

Step 2

Put the shrimp in a large glass or stainless-steel bowl and add the jicama, mango, and cilantro.

Step 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.

Step 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.

Step 5

Wine Recommendation: Mango, lemon juice, and cilantro invite a light-bodied, acidic white, such as an Orvieto from Italy or a Muscadet de Sèvre-et-Maine from France.

Quick From Scratch Fish & Shellfish

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