Tangy Shrimp Salad with Summer Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound large shrimp, peeled and deveined |
kosher salt and pepper |
1 pint grape or cherry tomatoes, cut in half |
1 cucumber, sliced into thin half-moons |
1 red bell pepper, thinly sliced |
1 cup parsley sprigs |
4 scallions, sliced |
1 jalapeño, seeded and chopped |
1 clove garlic, thinly sliced |
3 tablespoons extra-virgin olive oil |
1 tablespoon fresh lemon juice |
Directions:
1. Bring a large saucepan of water to a boil. Add the shrimp and 1 tablespoon salt and cook until the shrimp are bright pink and cooked through, 2 to 3 minutes. Drain and run under cold water to cool. In a large bowl, toss the tomatoes, cucumber, bell pepper, parsley, scallions, jalapeño, garlic, oil, lemon juice, cooked shrimp, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Let marinate for 5 minutes before serving. Shortcut: To get this dish done even faster, use precooked shrimp from the fish counter or the freezer case instead of boiling them yourself. (To thaw frozen shrimp fast, place them in a colander and run under cool water.)
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