Green Apple, Jicama, And Prawn Salad With Mint, Lemongrass, And Dijon Dressing

• 12 medium shrimp
• 1 cup matchstick-cut Granny Smith apple
• 1 cup matchstick-cut jicama
• 1/2 cup matchstick-cut carrots
• 1/2 cup fresh mint leaves
• 1/2 cup extra virgin olive oil
• 3 tablespoons white sugar
• 2 tablespoons white vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon chopped garlic
• 1 teaspoon chopped lemongrass
• 2 sprigs cilantro

1. Bring a small pot of water to boil. Cook shrimp in boiling water until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes; drain.
2. Rinse shrimp with cold water to cool completely. Peel, devein, and slice shrimp in half lengthwise; set aside in a bowl.
3. Toss apple, jicama, and carrots together in a large bowl.
4. Place mint leaves, olive oil, sugar, vinegar, Dijon mustard, garlic, and lemongrass in a food processor. Pulse until blended but slightly chunky, about two 10-second intervals.
5. Pour dressing over apple mixture; toss until well mixed. Cover salad and shrimp separately with plastic wrap; refrigerate until ready to serve.
6. Mix shrimp into salad before serving; garnish with cilantro.

shrimp, matchstick, matchstick, matchstick, mint leaves, extra virgin olive oil, white sugar, white vinegar, mustard, garlic, lemongrass, cilantro

Taken from www.allrecipes.com/recipe/220587/green-apple-jicama-and-prawn-salad-with-mint-lemongrass-and-dijon-dressing/ (may not work)