By epicurious

Shrimp, Mango, and Jícama Salad with Pineapple Vinaigrette

Ingredients

6 servings

3 tablespoonsfresh lime juice

2 tablespoonsfrozen pineapple juice concentrate

thawed

¼ cupextra-virgin olive oil

6 cupswater

¼ cupfresh lemon juice

2bay leaves

2 teaspoonssalt

1 teaspoonwhole black peppercorns

1 poundshrimp

uncooked, large, peeled, deveined, halved lengthwise

2mangoes

large, peeled, pitted, cut into 1/2-inch cubes

2 cupsjicama

1/2-inch cubes, peeled

½ cupred onion

chopped

3 tablespoonsfresh cilantro

chopped

6 leavesBoston lettuce

large

Instructions