steam 1 lb of headless, tailless, de-veined shrimp in 1/4 cup of water, seasoned with fresh lime juice and kosher salt to taste, remove from heat, let cool to room-temperature; add 1/2 tblsp fresh lemon juice, 1/2 tblsp olive oil, 1 pinch cayenne pepper, 3 ea finely chopped radishes (optional), 2 stalks finely sliced scallions