Shrimp, Cucumber and Manago Escabeche

1 lb large shrimp, shell on

1/2 cup plus 3 tablespoons fresh lime juice

1/2 english cucumber, halved lengthwise and cut crosswise 1/4 inch thick

2/3 cup chopped mango

1/2 cup finely chopped red onion

1 jalapeno, stem & seeds removed, finely chopped

1/4 cup chopped fresh cilantro

Coarse salt and freshly ground pepper

Prepare an ice water bath. Bring a large pot of water to a boil. Reduce heat to medium, poach shrimp until just cooked through - 1-2 minutes. Transfer shrimp to ice water bath, let cool.

Drain shrimp, peel and devein, and slice each in half. Toss shrimp with 1/2 cup lime juice in a nonreactive dish. Refrigerate, covered, stirring halfway through, for at least 2 hours. Drain.

Toss together shrimp, cucumber, mango, onion, jalapeno, cilantro, 2 tablespoons lime juice, 3/4 teaspoon sale and a pinch of pepper. Refrigerate for 30 minutes. Stir in remaining lime juice before serving.