Cool Shrimp And Cucumber Slaw

Ingredients

• ½ pound medium shrimp
• ½ cup fresh grapefruit juice
• ¼ cup fresh lemon juice
• 1 tablespoon grated grapefruit rind
• 1 tablespoon olive oil
• 1 teaspoon minced jalapeno chili
• ½ teaspoon salt, plus more to taste
• 1 teaspoon freshly ground pepper, plus more to taste
• 6 large cucumbers, peeled, seeded and grated
• 1 cup minced parsley leaves
• 1 cup minced mint leaves
• ½ cup coarsely chopped basil leaves

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    175 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 15 grams protein; 91 milligrams cholesterol; 378 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Place the shrimp on a rack and steam over 1 inch of water until cooked through, about 3 minutes. Cool, peel, cut in half lengthwise and devein. Set aside.
2. Combine the grapefruit and lemon juices and grated grapefruit rind in a large glass or ceramic bowl. Whisk in the olive oil. Add the jalapeno, salt and pepper. Add the cucumbers and toss. Add the shrimp, parsley, mint and basil. Toss to combine. Season to taste with additional salt and pepper.

10 minutes