Photo: 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, and makes it more convenient from a food safety perspective. Served in a chilled glass, 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. This dish will last a day in the refrigerator, prior to adding the cilantro.
1 pound medium shrimp, peeled and deveined
1 cup seeded and diced English cucumber
1 cup halved green grapes
3 large scallions, thinly sliced, light green and white parts only
1 medium jalapeno, seeded and finely chopped
½ cup fresh lime juice
¼ teaspoon kosher salt
½ cup fresh cilantro leaves
Bring a large pot of water to a boil and prepare a large bowl of ice water. Add the shrimp and cook until they are just cooked through, 2-3 minutes. Use a large slotted spoon or spider to transfer the shrimp to the ice bath to cool completely, then chop each shrimp into three pieces.
Transfer the shrimp into a large bowl; add the cucumber, grapes, scallion, jalapeno, lime and salt and toss to combine. Cover and refrigerate for one hour, stirring every 20 minutes. Add the cilantro just before serving, and toss to combine.
Makes 4 servings
Serving size 1 cup
Per serving: Calories 140; Total Fat .5 g; (Sat Fat 0 g); Protein 24 g; Carb 12 g; Fiber 1 g; Cholesterol 185 mg; Sodium 260 mg, Total Sugar 8 g (Added Sugar 0 g)