Tangy Shrimp Salad With Summer Vegetables

• 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 jalapeno, seeded and chopped
• 1 clove garlic, thinly sliced
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice

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.
2. In a large bowl, toss the tomatoes, cucumber, bell pepper, parsley, scallions, jalapeno, garlic, oil, lemon juice, cooked shrimp, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Let marinate for 5 minutes before serving.
3. 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.)
4. Yield: Makes 4 servings

shrimp, kosher salt, grape, cucumber, red bell pepper, parsley sprigs, scallions, clove garlic, extravirgin olive oil, lemon juice

Taken from www.epicurious.com/recipes/member/views/tangy-shrimp-salad-with-summer-vegetables-1274832 (may not work)