Shrimp, Mango, and Jícama Salad with Pineapple Vinaigrette

Name: Shrimp, Mango, and Jícama Salad with Pineapple Vinaigrette
Cuisine: American, Latin American
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