Shrimp, Mango, and Jícama Salad with Pineapple Vinaigrette

Ingredients

• •3 tablespoons fresh lime juice
• •2 tablespoons frozen pineapple juice concentrate, thawed
• •1/4 cup extra-virgin olive oil
• •6 cups water
• •1/4 cup fresh lemon juice
• •2 bay leaves
• •2 teaspoons salt
• •1 teaspoon whole black peppercorns
• •1 pound uncooked large shrimp, peeled, deveined, halved lengthwise
• •2 large mangoes, peeled, pitted, cut into 1/2-inch cubes (about 3 cups)
• •2 cups 1/2-inch cubes peeled jicama
• •1/2 cup chopped red onion
• •3 tablespoons chopped fresh cilantro
• •6 large Boston lettuce leaves

Steps

1. 1Whisk lime juice and pineapple juice concentrate in small bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
2. 2Bring 6 cups water and next 4 ingredients to boil in heavy large saucepan. Reduce heat to medium; simmer 15 minutes. Reduce heat to low, add shrimp, and simmer until opaque in center, about 2 minutes. Drain. Transfer shrimp to large bowl; refrigerate until cool. (Can be made 6 hours ahead. Cover; keep chilled.)
3. 3Mix mangoes and next 3 ingredients into shrimp. Pour vinaigrette over; toss to coat. Place 1 lettuce leaf on each of 6 plates. Spoon salad over lettuce, dividing equally.