Bring a large pot of water to boiling. Add shrimp; cook 2 to 3 minutes or until shrimp are pink. Drain and rinse shrimp under cold water until cool. Drain thoroughly. In large bowl, stir together remaining ingredients. Stir in shrimp; cover and refrigerate 2 hours to allow flavors to blend. To serve, drain marinade mixture from ceviche. Divide ceviche evenly among six 4- to 5-ounce martini glasses. Makes 6 (2/3 cup) servings. Per Serving: Cal. 75 (4% DV), Fat Cal. 7, Pro. 10 g (21% DV), Carb. 6 g (2% DV), Fat 1 g (1% DV), Chol. 95 mg (32% DV), Sod. 727 mg (30% DV), Vit. A 39 RE (3% DV), Vit C 11 mg (19% DV), Vit. E 0 mg (0% DV), Calcium 44 mg (4% DV), Iron 0 mg (1% DV), Folate 13 Ug (3% DV), Zinc 1 mg (5% DV), Pot. 107 mg (3% DV), Dietary Exchange: Veg 1, Meat 1