Tangy Shrimp Salad With Summer Vegetables
Ingredients
- 1 pound large peeled and deveined shrimp
- kosher salt and black pepper
- 1 pint grape or cherry tomatoes, halved
- 1 cucumber, cut into thin half-moons
- 1 red bell pepper, thinly sliced
- 1 cup fresh flat-leaf 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
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