Shrimp, Jicama And Chile Vinegar Salad

• 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

1. Mix rice vinegar, sugar, jalapeno pepper, and cilantro in a bowl; stir until sugar has dissolved.
2. Place jicama and 1/3 of the vinegar dressing in a resealable plastic bag; seal and refrigerate for 1 hour.
3. Place shrimp in a separate resealable plastic bag with 1/3 of the dressing; seal and refrigerate for 1 hour. Refrigerate remaining vinegar dressing.
4. Arrange alternate slices of tomatillo and tomato around the edge of a salad plate.
5. Mound marinated jicama in the center of the plate and top with marinated shrimp.
6. Pour remaining 1/3 of the dressing over salad.

rice vinegar, white sugar, pepper, fresh cilantro, jicama, shrimp, tomatoes

Taken from www.allrecipes.com/recipe/220669/shrimp-jicama-and-chile-vinegar-salad/ (may not work)