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Corn, Jicama and Mango Salad with Shrimp

1 c Sweet corn kernels, well drained
3/4 c Jicama, small dice
1/2 c Mango, small dice
1/2 Jalapeno pepper, seeded and deveined, fine dice
1/4 c Rice wine vinegar
2 Tbsp Extra virgin olive oil
1 Tbsp Paprika
1/2 tsp Chili Powder
1/4 tsp Garlic Powder
1/4 tsp Pepper, Ground White
16 Large shrimp, peeled, deveined, cooked
Salt to taste


Combine first four ingredients in a bowl and set aside. Combine rice wine vinegar and all seasonings in blender, blend and drizzle in extra virgin olive oil until emulsified. Pour half of the dressing over shrimp, set aside. Pour remaining dressing over corn mixture and toss lightly. Spoon salad over lettuce bed and place shrimp on top.