Ingredients
2
tbsp frozen pineapple juice concentrate, thawed
1/4
cup extra-virgin olive oil
1/4
cup fresh lemon juice
1
tsp whole black peppercorns
1
pound uncooked large shrimp, peeled, deveined, halved lengthwise
2
large mangoes, peeled, pitted, cut into 1/2-inch cubes (about 3 cups)
2
cups 1/2-inch cubes peeled jicama
1/2
cup chopped red onion
3
tbsp chopped fresh cilantro
6
large Boston lettuce leaves
Directions
1.
Whisk lime juice and pineapple juice concentrate in small bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
2.
Bring 6 cups water and next 4 ingredients to boil in heavy large saucepan. Reduce heat to medium; simmer 15 minutes. Reduce heat to low, add shrimp, and simmer until opaque in center, about 2 minutes. Drain. Transfer shrimp to large bowl; refrigerate until cool. (Can be made 6 hours ahead. Cover; keep chilled.)
3.
Mix mangoes and next 3 ingredients into shrimp. Pour vinaigrette over; toss to coat. Place 1 lettuce leaf on each of 6 plates. Spoon salad over lettuce, dividing equally.
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