Shrimp, Mango, and Jícama Salad with Pineapple Vinaigrette
['3 tablespoons fresh lime juice', '2 tablespoons frozen pineapple juice concentrate, thawed', '1/4 cup extra-virgin olive oil', '6 cups water', '1/4 cup fresh lemon juice', '2 bay leaves', '2 teaspoons salt', '1 teaspoon whole black peppercorns', '1 pound uncooked large shrimp, peeled, deveined, halved lengthwise', '2 large mangoes, peeled, pitted, cut into 1/2-inch cubes (about 3 cups)', '2 cups 1/2-inch cubes peeled jicama', '1/2 cup chopped red onion', '3 tablespoons chopped fresh cilantro', '6 large Boston lettuce leaves']
Whisk lime juice and pineapple juice concentrate in small bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
Bring 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.)
Mix mangoes and next 3 ingredients into shrimp. Pour vinaigrette over; toss to coat. Place 1 lettuce leaf on each of 6 plates. Spoon salad over lettuce, dividing equally.
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