Shrimp-and-Jicama Salad

• 2 cups jicama, cut into 1/4-inch julienne
• 1 tablespoon minced coriander leaves
• 1 tablespoon minced mint leaves
• 1 teaspoon kosher salt
• 2 tablespoons sugar
• 2 tablespoons lime juice
• 12 medium shrimp, cooked and peeled
• 1/4 cup unsalted peanuts, roughly chopped
• 2 tablespoons fried shallots
• 6 sprigs fresh coriander for garnish

1. In a large bowl, combine the jicama, minced coriander leaves, mint, salt, sugar and lime juice and toss.
2. Split the shrimp in half and add them to the salad.
3. Cover and refrigerate from 1 to 4 hours.
4. Garnish with the peanuts, shallots and coriander and serve.

jicama, coriander leaves, mint leaves, kosher salt, sugar, lime juice, shrimp, unsalted peanuts, shallots, coriander

Taken from cooking.nytimes.com/recipes/7116 (may not work)