Directions: Combine the water, wine and peppercorns in a small pot and bring to a boil. Add the shrimp and reduce heat to a simmer. Allow to cook for 5 minutes until cooked through. Drain and peel the shrimp. In a large bowl, combine the shrimp, black beans, avocado, carrot, bell pepper, cucumber, jalepeno, and jicama. To prepare the dressing, combine the lime juice, vinegar, mustard, soy sauce, sesame oil, garlic and cilantro. Whisk in the oil and mix well. Drizzle the vinaigrette over the salad and serve immediately.
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|Serving Size: 1 Serving (2694g)|
|Recipe Makes: 1|
|Calories from Fat: 532 (27%)|
|Amt Per Serving||% DV|
|Total Fat 59.1g||79 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 31.8g|
|Polyunsanturated Fat 12.3g|
|Cholesterol 681mg||210 %|
|Sodium 1505.8mg||52 %|
|Potassium 6081.4mg||160 %|
|Total Carbohydrate 216.2g||64 %|
|Dietary Fiber 87.1g||348 %|
|Sugars, other 129g|
|Protein 152.1g||217 %|
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Calories per serving: 1952
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