Cooking with Paprika: Red Shrimp and Vegetable Salad

<em>Serves 6<br />
<br />
</em>This colorful salad goes well with grilled vegetable or swordfish kabobs.</p>
<p>• 3 tablespoons freshly squeezed lemon juice<br />
• 1 1/2 teaspoons salt<br />
• 1 clove garlic, crushed<br />
• 3 tablespoons sugar<br />
• 3 scallions, sliced<br />
• 4 cups water<br />
• 1 1/2 pounds fresh shrimp, peeled and ­deveined<br />
• 2 medium cucumbers, chopped into bite-sized pieces<br />
• 2 carrots, peeled and grated<br />
• 2 cups peeled and grated jicama<br />
• 1 tablespoon chopped cilantro<br />
• 2 teaspoons semisweet or hot Hungarian paprika</p>
<p>1. In a small bowl, combine the lemon juice, salt, garlic, sugar, and scallions. Stir until the sugar dissolves. Set aside.</p>
<p>2. In a large saucepan, bring the water to a boil. Add the shrimp and simmer 4 to 5 minutes, or until tender, bright pink, and curled tightly. Drain well. Cool slightly.</p>
<p>3. In a large bowl, combine the shrimp, cucumbers, carrots, and jicama. Pour the lemon juice mixture over the shrimp and vegetables, add the cilantro, and mix gently. Sprinkle with paprika and serve.</p>
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<em>Judy Monroe is a St. Paul, Minnesota-based freelance writer on a variety of health- and food-­related topics. She has written fourteen books for children, teens, and adults, including three cookbooks.</em>
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<strong>Cooking with Paprika</strong>

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