Ingredients
1
lb large shrimp in shells (about 22 to 24), peeled and deveined
1/4
cup seasoned rice vinegar
1/2
tsp minced peeled fresh ginger
1
lb jicama, peeled and cut into 1/8-inch-thick matchsticks
1
seedless cucumber*, cut into 1/8-inch-thick matchsticks
3/4
lb firm-ripe apricots (4 large), cut into 1/4-inch-thick wedges
1/4
cup chopped fresh cilantro
Directions
1.
Halve shrimp lengthwise by cutting down middle of backs and cook in a saucepan of boiling salted water, stirring occasionally, until just cooked through, 1 to 2 minutes. Drain in a colander and spread on a large plate to cool.
2.
Whisk together vinegar, garlic, ginger, and oil, then add shrimp and remaining ingredients and toss to combine well. Season salad with salt and pepper.
3.
* These long, narrow cucumbers are often marketed as \"European\" and are usually sold in plastic wrap to protect their thin, delicate, unwaxed skin.
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