5 c  ;Water

      1 lb Small fresh shrimp; unpeeled

      2 c  Jicama; peeled and shredded

      4 lg Tomatoes; sliced

      4 lg Fresh tomatillos

           -- husked and sliced
           Fresh cilantro sprigs (opt.)
-------------------------------CHILE VINEGAR-------------------------------
    2/3 c  White wine vinegar

    1/4 c  Sugar

    1/8 ts Salt

      3 tb Fresh cilantro; minced

      2 tb Jalapeno pepper

           -- seeded and minced
  Bring water to a boil; add shrimp and cook 3 to 5 minutes.  Drain
  well; rinse in cold water.  Chill.  Peel and devein shrimp.
  Pour 1/3 cup of chile vinegar over shrimp; toss gently.  Pour 1/2 cup
  chile vinegar over jicama; toss gently.  Arrange tomato slices and
  tomatillo slices on individual salad plates; top evenly with jicama
  mixture.  Place shrimp mixture over jicama mixture.  Pour remaining
  chile vinegar over salads.  Garnish with fresh cilantro sprigs, if
  desired.
  To make the chile vinegar, combine all vinegar ingredients in a medium
  mixing bowl; stir with a wire whisk until well blended.  Yield: 1 1/4
  cups vinegar.
  From _Creme de Colorado_ by The Junior League of Denver, CO.  In
  _America's Best Recipes: A 1989 Hometown Collection_.  Birmingham, AL:
  Oxmoor House, Inc., 1989.  Pg. 35.  ISBN 0-8487-0765-6.  Electronic
  format by Cathy Harned.