Shrimp, Jicama and Chile Vinegar Salad

Ingredients

• 2/3 cup seasoned rice vinegar
• 1/3 cup white sugar
• 2 tablespoons seeded and minced fresh jalapeno pepper, or to taste
• 2 tablespoons chopped fresh cilantro, or more to taste
• 2 cups peeled, shredded jicama
• 1 pound cooked shrimp, shelled and deveined
• 3 tomatillos, husked and sliced
• 3 tomatoes, sliced

Directions

Mix rice vinegar, sugar, jalapeno pepper, and cilantro in a bowl; stir until sugar has dissolved.

Place jicama and 1/3 of the vinegar dressing in a resealable plastic bag; seal and refrigerate for 1 hour.

Place shrimp in a separate resealable plastic bag with 1/3 of the dressing; seal and refrigerate for 1 hour. Refrigerate remaining vinegar dressing.

Arrange alternate slices of tomatillo and tomato around the edge of a salad plate.

Mound marinated jicama in the center of the plate and top with marinated shrimp.

Pour remaining 1/3 of the dressing over salad.