Summer Flavors Shine---No Cooking Necessary
Summertime begs for refreshing flavors ---sweet, tangy and cooling! And when I don't want to turn the oven on, I turn to some favorite ingredients.  This combination of crunchy jicama, tropical fruit and plump shrimp is sure to satisfy.  It was originally conceived to be part of a fish taco bar but it really is a stand alone salad---no taco needed for me!  
3 tablespoons fresh lime juice
2 tablespoons frozen pineapple juice concentrate, thawed
1/4 cup extra-virgin olive oil

1 pound cooked large shrimp, peeled, deveined, halved lengthwise

2 large mangoes, peeled, pitted, cut into 1/2-inch cubes (about 3 cups)
2 cups  of 1/2-inch cubes peeled jicama
2 avocados---peeled and cubed
1/2 cup chopped red onion
3 tablespoons chopped fresh cilantro
6-8 large Boston lettuce leaves—for garnish

Whisk lime juice and pineapple juice concentrate in small bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.

Mix mangoes and next 4 ingredients into shrimp. Pour vinaigrette over; toss to coat. Place 1 lettuce leaf on each of 6 plates. Spoon salad over lettuce, dividing equally.  Serve chilled.

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