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Shrimp and Jicama in Soy-Sesame Sauce

Jicama, sometimes called Mexican potato, has a delicate, crunchy texture and a mild taste not unlike that of water chestnuts. It readily absorbs the flavor of the soy-sesame dressing. Serve this dish as a first-course salad on a bed of mixed greens, or with toothpicks for a passed hors d'oeuvre.
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