Shrimp, Mango, and Jícama Salad with Pineapple Vinaigrette

• 3 tablespoons fresh lime juicelime-juice
• 2 tablespoons frozen pineapple juice concentrate, thawedpineapple-juice-concentrate
• 1/4 cup extra-virgin olive oilolive-oil
• 6 cups waterwater
• 1/4 cup fresh lemon juicelemon-juice
• 2 bay leavesbay-leaf
• 2 teaspoons saltsalt
• 1 teaspoon whole black peppercornspeppercorn
• 1 pound uncooked large shrimp, peeled, deveined, halved lengthwiseshrimp
• 2 large mangoes, peeled, pitted, cut into 1/2-inch cubes (about 3 cups)mango
• 2 cups 1/2-inch cubes peeled jicamajicama
• 1/2 cup chopped red onionred-onion
• 3 tablespoons chopped fresh cilantrocilantro
• 6 large Boston lettuce leaves

1. 01Whisk lime juice and pineapple juice concentrate in small bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
2. 02Bring 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. Drain. Transfer shrimp to large bowl; refrigerate until cool. (Can be made 6 hours ahead. Cover; keep chilled.)

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