Shrimp Jícama and Apricot Salad
Ingredients
- 1 lb large shrimp in shells (about 22 to 24), peeled and deveined
- 1/4 cup seasoned rice vinegar
- 1/2 teaspoon minced garlic
- 1/2 teaspoon minced peeled fresh ginger
- 2 tablespoons vegetable oil
- 1 lb jicama, peeled and cut into 1/8-inch-thick matchsticks
- 1 seedless cucumber*, cut into 1/8-inch-thick matchsticks
- 3/4 lb firm-ripe apricots (4 large), cut into 1/4-inch-thick wedges
- 1/4 cup chopped fresh cilantro
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