3 lbs Toppits 31/40 ct Black Tiger or Pacific White Peeled & Deveined Tail-On Shrimp
4 large tomatoes, seeded and diced
6 limes, juiced
4 lemons, juiced
1 cup cilantro leaves, chopped
1 jalapeno chile, seeded and finely chopped (optional)
1/2 of a cucumber, peeled and diced
1 red onion, diced
Salt and pepper to taste
Blanch shrimp in boiling water for 1 minute. Lay out shrimp in the bottom of a glass baking dish. Pour lemon and lime juice over them, and refrigerate for 3 hours. The juice will “cook” the shrimp.
Toss the shrimp with the remaining ingredients, and refrigerate for one more hour or longer.