Shrimp, Jicama, and Mango Salad 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. Recipe Collection Food & Wine Quick from Scratch Cookbook Fish & Shellfish Author Susan Rich, Laura Russell Prep Time 5 minutes Cooking Time 3 minutes Serves 4 Ingredients 3/4 cup water 2 teaspoons salt 1 1/2 pounds large shrimp, shelled 1 small jicama, (about 3/4-pound), peeled and cut into 1/4-inch dice 1 mango, peeled and cut into 1/4-inch dice 1/2 cup cilantro leaves, or flat leaf parsley, chopped 6 tablespoons fresh lemon juice 1/2 teaspoon Dijon mustard 1/4 teaspoon fresh ground black pepper 1/4 cup olive oil Directions 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. 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. Tips Wine Recommendation: Mango, lemon juice, and cilantro invite a light-bodied, acidic white, such as an Orvieto from Italy or a Muscadet de Sevre-et-Maine from France.