Green Apple, Jicama, and Prawn Salad with Mint, Lemongrass, and Dijon Dressing

12 medium shrimp

1 cup matchstick-cut Granny Smith apple

1 cup matchstick-cut jicama

½ cup matchstick-cut carrots

½ cup fresh mint leaves

½ cup extra virgin olive oil

3 tablespoons white sugar

2 tablespoons white vinegar

1 tablespoon Dijon mustard

1 teaspoon chopped garlic

1 teaspoon chopped lemongrass

2 sprigs cilantro

Bring a small pot of water to boil. Cook shrimp in boiling water until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes; drain.

Rinse shrimp with cold water to cool completely. Peel, devein, and slice shrimp in half lengthwise; set aside in a bowl.

Toss apple, jicama, and carrots together in a large bowl.

Place mint leaves, olive oil, sugar, vinegar, Dijon mustard, garlic, and lemongrass in a food processor. Pulse until blended but slightly chunky, about two 10-second intervals.

Pour dressing over apple mixture; toss until well mixed. Cover salad and shrimp separately with plastic wrap; refrigerate until ready to serve.

Mix shrimp into salad before serving; garnish with cilantro.