Serves: 4
Total Calories: 240
1. 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.
2. 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. Serve at once.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Shrimp, Jicama, and Tomato Salad recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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