Yucatan-Style Shrimp - 3 Ww Points

• 2 lbs medium shrimp, unpeeled
• 2 large plum tomatoes, chopped
• 1 small red onion, finely chopped
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh cilantro or 2 tablespoons fresh parsley, chopped
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 4 romaine lettuce leaves
• 4 radishes, thinly sliced
• lime slice

1. Fill a large pot halfway with water and bring to a boil. Add the shrimp and cook until just opaque in the center, about 2 minutes; drain in a colander. Rinse the shrimp under cold running water; drain. Do not let the shrimp fully cook as the lime juice in the marinade will continue to "cook" it.
2. Peel and devein the shrimp; transfer to a large bowl. Stir in the tomatoes, onion, lime juice, cilantro or parsley, oil, cumin, salt and pepper. Cover and refrigerate at least 2 hours or up to 6 hours.
3. Place a romaine leaf on each of 4 plates. Top with onr-fourth of the shrimp mixture and the radishes. Serve with lime slices.

shrimp, tomatoes, red onion, lime juice, fresh cilantro, extra virgin olive oil, ground cumin, salt, fresh ground pepper, radishes, lime slice

Taken from www.food.com/recipe/yucatan-style-shrimp-3-ww-points-370967 (may not work)