Shrimp Slaw with Cilantro Lime Vinaigrette 

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 1 jalapeño, seeded and minced
• 1 garlic clove, minced
• Salt and freshly ground pepper
• 1 1/2 pounds medium shrimp, shelled and deveined
• 1/3 cup fresh lime juice
• 1 cup cilantro leaves
• 1/2 pound green cabbage, cored and finely shredded (4 cups)
• 1/4 pound red cabbage, finely shredded (1 1/2 cups)
• 1/4 pound jicama, peeled and cut into thin matchsticks (optional)
• 1 medium carrot, coarsely grated

Preparation:

1. In a large saucepan of salted boiling water, cook the shrimp until just white throughout.
2. Drain and let cool.
3. In a large bowl, whisk the lime juice, oil, jalapeño and garlic and season with salt and pepper.
4. Add the green and red cabbages and the jicama, carrot and cilantro; toss well.
5. Add the shrimp, toss again and serve right away.
6. Serve with warm corn tortillas.

  Portland Fire & Rescue 

  We Respond: Always Ready, Always There

  May 24, 2011 

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