Shrimp Ceviche Salad

• 2 limes, juiced (reserve rinds)
• 1 pound frozen peeled deveined medium-large shrimp, not thawed
• 1 tablespoon kosher salt
• 1 1/2 cups chopped peeled jicama
• 1/2 cup cilantro sprigs
• 3 scallions, thinly sliced (1/2 cup)
• 2 teaspoons finely chopped pickled jalapeno
• 1 garlic clove, minced
• 1/4 teaspoon freshly ground black pepper
• 4 large romaine lettuce leaves

1. Bring 1 quart of water to a boil in a medium saucepan over high heat. Add lime rinds to the boiling water. Add the frozen shrimp and salt, and let the water return just to a boil. Remove from heat; cover and let stand 5 minutes. Drain and discard lime rinds. Rinse shrimp with cold water, and remove tails.
2. In a large bowl, combine lime juice, jicama, cilantro, scallions, jalapeno, and garlic. Add shrimp and black pepper. Let stand 10 minutes at room temperature, or refrigerate up to 4 hours until ready to serve.
3. Line 4 plates with romaine lettuce leaves. Divide the salad among the plates and serve.

shrimp, kosher salt, peeled jicama, cilantro sprigs, scallions, pickled jalapeufo, garlic, freshly ground black pepper, romaine lettuce leaves

Taken from www.myrecipes.com/recipe/shrimp-ceviche-salad (may not work)