Shrimp, Mango, and Jícama Salad with Pineapple Vinaigrette
INGREDIENTS
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3 tablespoons fresh lime juice
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2 tablespoons frozen pineapple juice concentrate, thawed
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1/4 cup extra-virgin olive oil
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6 cups water
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1/4 cup fresh lemon juice
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2 bay leaves
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2 teaspoons salt
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1 teaspoon whole black peppercorns
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1 pound uncooked large shrimp, peeled, deveined, halved lengthwise
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2 large mangoes, peeled, pitted, cut into 1/2-inch cubes (about 3 cups)
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2 cups 1/2-inch cubes peeled jicama
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1/2 cup chopped red onion
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3 tablespoons chopped fresh cilantro
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6 large Boston lettuce leaves
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