Ingredients
1 pound large shrimp (about 30), shell-on
1/2 cup plus 3 tablespoons fresh lime juice (from 12 limes)
1/2 English cucumber, halved lengthwise and cut crosswise 1/4 inch thick
2/3 cup chopped mango
1/2 cup finely chopped red onion
1 jalapeno chile, stem and seeds removed, finely chopped
1/4 cup plus 3 tablespoons chopped fresh cilantro
Coarse salt and freshly ground pepper
Preparation
Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium; poach shrimp until just cooked through, 1 1/2 to 2 minutes. Transfer shrimp to ice-water bath; let cool.
Drain shrimp, and peel; devein, and slice each in half. Toss shrimp with 1/2 cup lime juice in a nonreactive dish. Refrigerate, covered, stirring halfway through, for at least 2 hours. Drain.
Toss together shrimp, cucumber, mango, onion, jalapeno, cilantro, 2 tablespoons lime juice, 3/4 teaspoon salt, and a pinch of pepper. Refrigerate for 30 minutes. Stir in remaining tablespoon lime juicebefore serving.
