Shrimp,Cucumber & Mango Escabeche

• 1 lb. large shrimp (about 30) shell on.
• 1/2 cup, plus 3 T. fresh lime juice
• 1/2 English cucumber, halved lengthwise and cut crosswise into 1/4 inch slices
• 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 T. chopped fresh cilantro
• Coarse salt and freshly ground pepper.

1. 1.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 min. Transfer shrimp to ice water bath let cool.
2. 2. Drain shrimp, and peel; devein, and slice each in half. Toss shrimp with 1/2 cup lime juice in a glass or plastic container. Refrigerate, covered, stirring halfway through, for at least 2 hours.
3. 3. Toss together shrimp, cumber, mango, onion, jalapeno, cilantro, 2 T. lime juice, 3/4 teas. salt and a pinch of pepper. Refrigerate for 30 min. Stir in remaining T. of lime juice before serving.
4. 165 calories per serving. . serves 4

shrimp, lime juice, cucumber, mango, red onion, jalapeno chile, fresh cilantro, salt

Taken from www.epicurious.com/recipes/member/views/shrimp-cucumber-mango-escabeche-50096498 (may not work)