Shrimp and Jícama Summer Salad

prep: 20 minutes
serves: 6

you’ll need…

½ cup lime juice
3 cloves fresh garlic, pressed or chopped finely
¼ cup chopped basil leaves
1 teaspoon salt
1 lb. cooked shrimp (any size), peeled, deveined and tails removed
1 cup jícama, peeled and cut into ½” dice
1 cup cucumber, peeled, seeded, sliced lengthwise and cut into ½” moons
1 cup grape tomatoes, sliced in half
1 cup red onions, thinly sliced

let’s get to it…

Pour the lime juice, garlic, basil leaves and salt into a Ziploc® Brand Gallon Bag. Seal and shake well to blend.
Place the shrimp, jícama, cucumber, grape tomatoes and onions into the Ziploc® Brand Gallon Bag with the dressing. Seal and shake gently to thoroughly coat the shrimp and vegetables with the dressing.
Refrigerate until ready to serve.

cook’s tip:
If you won’t be eating for several hours, mix the dressing in a Ziploc® Brand Quart Bag, and keep the salad separate in a Ziploc® Brand Gallon Bag. When ready to eat, pour the dressing into the Ziploc® Brand Gallon Bag, seal and shake to thoroughly coat the shrimp and vegetables with the dressing.