I prefer rice vinegar to red wine vinegar and substitute green onion for red onion in this recipe. To prepare, I sauté the white part of the scallions, most of the garlic and ginger with the shrimp and add just a tiny amount of these ingredients raw to make the dressing. I serve with limes rather than lemons when I can. A few times I have replaced the vegetable oil with a light peanut oil and added chopped toasted peanuts to the sauté before serving. Lots of variations will work with these ingredients. If fresh water chestnuts are available try using them in place of the Jicama.

I prefer rice vinegar to red wine vinegar and substitute green onion for red onion in this recipe. To prepare, I sauté the white part of the scallions, most of the garlic and ginger with the shrimp and add just a tiny amount of these ingredients raw to make the dressing. I serve with limes rather than lemons when I can. A few times I have replaced the vegetable oil with a light peanut oil and added chopped toasted peanuts to the sauté before serving. Lots of variations will work with these ingredients. If fresh water chestnuts are available try using them in place of the Jicama.