SHRIMP, JICAMA, AND MANGO SALAD

The crunchy jicama and the soft, sweet mango provide lively counter-points to the shrimp in both flavor and texture.

3/4 cup water
2 teaspoons salt
1 1/2 pounds large shrimp, shelled*
1 small jicama (about 1/4 lb), peeled, and cut into 1/4-inch dice
1 mango, peeled, and cut into 1/4-inch dice
1/2 cup chopped cilantro or flat-leaf parsley
6 tablespoons lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly-ground black pepper
1/4 cup olive oil

In a large skillet, 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.

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

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.

*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.

Servings: 4
Source: Quick from Scratch: Fish & Shellfish by Editors of Food, Wine Magazine