Shrimp, Mango, and Jícama Salad

Sunday May 15

We just happened to buy two champagne mangoes and a jícama at Daisy Mae's at Findlay Market. That made us have all the ingredients to make this recipe.

But instead of pineapple "vinaigrette" (how can you call it that without vinegar?) we put lime juice and fresh pineapple directly into the salad.

Also we made the court bouillon using the shrimp shells and squeezed-out lime halves, to get more flavor.

Result: sparkling fresh tropical flavors.