Ingredients

¾cupwater

2tspsalt

1½lbslarge shrimp

1small jicama,(about ¾ lb)

1mango

½cupcilantro,or flat leaf parsley, chopped

6tbsplemon juice

½tspdijon mustard

¼tspfresh ground black pepper

¼cupolive oil

Preparation

In a large frying pan, bring the water and ¾ teaspoon of the salt to a boil.

Add the shrimp, cover, and bring back to a boil. Cook, covered, over moderate heat for 1 minute.

Stir. Continue cooking for about 2 minutes longer, until the shrimp are just done. Drain.

When the shrimp are cool enough to handle, cut each one in half lengthwise and then in half crosswise.

Put the shrimp in a large glass or stainless-steel bowl, and add the jicama, mango, and cilantro.

In a small glass or stainless-steel bowl, whisk together the lemon juice, the mustard, the remaining 1¼ teaspoons of salt, and pepper. Add the oil slowly while whisking.

Just before serving, add the vinaigrette to the shrimp mixture and toss.

Serve, and enjoy!