1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
Sea salt, to taste
BRING a large pot of water to a boil. Add the shrimp and cook just until they turn a light pink, about 1 minute. Drain immediately and place in an ice bath to cool and stop the cooking process.
PEEL and coarsely chop the shrimp and place in a medium bowl. Toss the shrimp with the lemon juice and set aside for about 1 hour to marinate.
CHOP the onion, cilantro, tomatoes and habanero pepper and place in a large bowl.
DRAIN the shrimp after it has marinated (it should be whitish-pink and firm throughout), reserving the liquid. Add the shrimp to the large bowl.
STIR in the cumin, pepper, oregano and garlic powder and season with 1/4 teaspoon salt. Taste, and add back a little of the strained lemon juice to brighten the flavors, and season again, if desired, to taste.
Nutrition information: For each of 6 servings: 93 calories, 14 grams protein, 7 grams carbohydrates, 1 gram fiber, 1 gram fat, 0 saturated fat, 121 milligrams cholesterol, 3 grams sugar, 636 milligrams sodium.