Really light and nice for a summer dinner. If you omit the shrimp, it's also awesome for a summer picnic dish.
Mats
2 Granny Smith apples, cored and peeled
1 cup matchstick carrots
1 jicama, peeled
1 lb shrimp (optional)
1c olive oil
6 Tbsp sugar
2 Tbsp Dijon mustard
4 Tbsp rice wine vinegar
1 Tbsp lemongrass
1c mint
2 cloves garlic
Chop the apples into bite-sized bits. Peel the jicama and slice into matchsticks. Combine carrots, apple and jicama in a large bowl.
Bring a large pot of water to boil, then add the shrimp and cook for 2 minutes. Drain and rinse with cold water.
In a food processor, combine the oil, mustard, vinegar, lemongrass, mint and garlic. Process for about 15 seconds or until slightly chunky.
Slice the shrimp in half, or thirds if you have large shrimp. You're looking for pieces about as large as your apple and jicama.
Add the shrimp and sauce to the apple mixture, then stir really well to coat all the pieces with the sauce.
Cover an refrigerate for 1 or 2 hours, then serve.
