Cool Shrimp And Cucumber Slaw

• 1/2 pound medium shrimp
• 1/2 cup fresh grapefruit juice
• 1/4 cup fresh lemon juice
• 1 tablespoon grated grapefruit rind
• 1 tablespoon olive oil
• 1 teaspoon minced jalapeno chili
• 1/2 teaspoon salt, plus more to taste
• 1 teaspoon freshly ground pepper, plus more to taste
• 6 large cucumbers, peeled, seeded and grated
• 1 cup minced parsley leaves
• 1 cup minced mint leaves
• 1/2 cup coarsely chopped basil leaves

1. Place the shrimp on a rack and steam over 1 inch of water until cooked through, about 3 minutes.
2. Cool, peel, cut in half lengthwise and devein.
3. Set aside.
4. Combine the grapefruit and lemon juices and grated grapefruit rind in a large glass or ceramic bowl.
5. Whisk in the olive oil.
6. Add the jalapeno, salt and pepper.
7. Add the cucumbers and toss.
8. Add the shrimp, parsley, mint and basil.
9. Toss to combine.
10. Season to taste with additional salt and pepper.

shrimp, fresh grapefruit juice, lemon juice, grated grapefruit rind, olive oil, jalapeno chili, salt, freshly ground pepper, cucumbers, parsley, mint leaves, basil leaves

Taken from cooking.nytimes.com/recipes/9733 (may not work)