Photo by Tom McCorkle for The Washington Post
This recipe riffs on the traditional citrus-marinated seafood dish with a crunch of cucumber and sweet, juicy green grapes tossed with the usual cilantro, onion and jalapeño flavor trio. Also, using cooked, chilled shrimp rather than raw fish gives it a shrimp-cocktail vibe. Served chilled, with cool hues of green, pale pink and white, it’s a delightfully fresh and light but satisfying dish that’s sure to spark your appetite on a sweltering day.
Storage Notes: The assembled dish, minus the cilantro, can be covered and refrigerated for up to 1 day. Add the cilantro just before serving.
Bring a large pot of water to a boil and prepare a large bowl of ice water. Cook the shrimp in the boiling water until they are just cooked through, 2 to 3 minutes. Using a large slotted spoon or spider, transfer the shrimp to the ice bath to cool completely, then drain well. Chop each shrimp into three pieces.
Transfer the shrimp to a large bowl and add the cucumber, grapes, scallions and jalapeño. Season with the lime juice and salt and toss to combine. Cover and refrigerate for 1 hour, stirring every 20 minutes. Add the cilantro just before serving and toss to combine. Serve cold.
Per serving: Calories 127; Total Fat 1g (Saturated Fat 0g); Cholesterol 143mg; Sodium 740mg; Total Carbohydrates 13g; Dietary Fiber 1g; Protein 16g; Sugar 8g