Shrimp, Jicama and Chile Vinegar Salad

1 . Stage

Mix rice vinegar, sugar, jalapeno pepper, and cilantro in a bowl; stir until sugar has dissolved.

2 . Stage

Place jicama and 1/3 of the vinegar dressing in a resealable plastic bag; seal and refrigerate for 1 hour.

3 . Stage

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 . Stage

Arrange alternate slices of tomatillo and tomato around the edge of a salad plate.

5 . Stage

Mound marinated jicama in the center of the plate and top with marinated shrimp.

6 . Stage

Pour remaining 1/3 of the dressing over salad.