Shrimp, Mango, and Jícama Salad with Pineapple Vinaigrette

Ingredients

• 2  bay leaves 
• 1 teaspoon peppercorns whole black
• 6 large boston lettuce leaves 
• 3 tablespoons cilantro leaves fresh chopped
• 2 cups cubes jicama peeled
• 0.3 cup juice of lemon fresh
• 3 tablespoons juice of lime fresh
• 2 large mangoes pitted peeled cut into 1/2-inch cubes ( 3 cups)
• 0.3 cup olive oil extra-virgin
• 2 tablespoons pineapple juice concentrate frozen thawed
• 0.5 cup onion red chopped
• 2 teaspoons salt 
• 1 pound shrimp deveined uncooked peeled halved lengthwise
• 6 cups water 

Equipment

• bowl
• sauce pan
• whisk

Directions

1. Whisk lime juice and pineapple juice concentrate in small bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
2. Bring 6 cups water and next 4 ingredients to boil in heavy large saucepan. Reduce heat to medium; simmer 15 minutes. Reduce heat to low, add shrimp, and simmer until opaque in center, about 2 minutes.
3. Drain.
4. Transfer shrimp to large bowl; refrigerate until cool. (Can be made 6 hours ahead. Cover; keep chilled.)
5. Mix mangoes and next 3 ingredients into shrimp.
6. Pour vinaigrette over; toss to coat.
7. Place 1 lettuce leaf on each of 6 plates. Spoon salad over lettuce, dividing equally.