Shrimp, Jicama, and Mango Salad
The crunchy jicama and the soft, sweet mango provide lively counterpoints to the shrimp in both flavor and texture. Tossed with a lemony vinaigrette and a generous amount of cilantro, the salad is ideal for a warm summer evening. Slideshow: More Terrific Salads
Shellfish Alternatives Crabmeat, though expensive, is delicious in this salad and is a time-saver, too, since it's usually already cooked. (For that matter, you can use precooked shrimp instead of boiling uncooked ones.) If you really want to splurge, try the salad with lobster.
Mango, lemon juice, and cilantro invite a light-bodied, acidic white, such as an Orvieto from Italy or a Muscadet de Sèvre-et-Maine from France.