by Brian Collaro, chef and regional prepared foods coordinator at Whole Foods Market


1 pound cooked shrimp
1 large mango, cut into 3-inch sticks
1 small cucumber cut into 3-inch sticks
ó large jicama cut into 3-inch sticks
2 tablespoons cilantro, chopped
2 teaspoons garlic, minced
2 teaspoons ginger, minced
1 ounce lime juice
1 ounce rice vinegar
2 tablespoons sugar
1 pinch salt
1 pinch crushed red pepper


In a large bowl, add the mango, jicama, cucumber, shrimp, and
cilantro. In a small bowl, whisk together the sugar, lime juice, rice
wine vinegar, garlic, ginger, red pepper, and salt. Pour over the
salad and mix well.