1poundcooked shrimppeeled and deveined, 21-25 per pound
Juice of 2 limes
1cupdiced seeded peeled cucumber1/4-inch dice
1/2cupfinely chopped red onion
2serrano chiles or jalepenosseeded and finely chopped
1cupdiced seeded tomato
1tablespoonroughly chopped cilantro leavesplus more leaves for garnish
1/4cupPersian Lime olive oil and 1/2Coconut White balsamic or Ripe Peach White balsamic
Chop the shrimp into 1/2-inch pieces and place in a medium nonreactive bowl. Add lime, stir in cucumber, onion and chiles. Refrigerate for 1 hour.
Stir tomato, chopped cilantro, oil and balsamic. 1/4 teaspoon salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired.
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