Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 c ;Water
1 lb Small fresh shrimp; unpeeled
2 c Jicama; peeled and shredded
4 lg Tomatoes; sliced
4 lg Fresh tomatillos
-- husked and sliced
Fresh cilantro sprigs (opt.)

-----------------------CHILE VINEGAR----------------------------
2/3 c White wine vinegar
1/4 c Sugar
1/8 ts Salt
3 tb Fresh cilantro; minced
2 tb Jalapeno pepper
-- seeded and minced

Bring water to a boil; add shrimp and cook 3 to 5 minutes. Drain well;
rinse in cold water. Chill. Peel and devein shrimp.

Pour 1/3 cup of chile vinegar over shrimp; toss gently. Pour 1/2 cup
chile vinegar over jicama; toss gently. Arrange tomato slices and
tomatillo slices on individual salad plates; top evenly with jicama
mixture. Place shrimp mixture over jicama mixture. Pour remaining
chile vinegar over salads. Garnish with fresh cilantro sprigs, if
desired.

To make the chile vinegar, combine all vinegar ingredients in a medium
mixing bowl; stir with a wire whisk until well blended. Yield: 1 1/4
cups vinegar.

From _Creme de Colorado_ by The Junior League of Denver, CO. In
_America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL:
Oxmoor House, Inc., 1989. Pg. 35. ISBN 0-8487-0765-6. Electronic
format by Cathy Harned.

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