Cajun Shrimp And Marinated Cucumber Salad

• 8 ounces, weight Large, Uncooked Shrimp, Tails On (about 20), Thawed
• 1 teaspoon Cajun Or Creole Seasoning (like Tony Chachere's), Divided
• 1 Tablespoon Freshly Squeezed Lemon Juice
• 3 Tablespoons Olive Oil, Divided (optional)
• 1 whole English Cucumber, Sliced Thinly
• 2 Tablespoons White Or White Wine Vinegar
• 1/4 cups Prepared Pico De Gallo, Salsa, Or Fresh Diced Tomatoes
• 1 dash Salt And Pepper, to taste

1. Preheat broiler to high. Place shrimp on a small rimmed baking sheet. Sprinkle with 1/2 teaspoon of Cajun seasoning, lemon juice (or vinegar), 1 Tablespoon of oil (if using) and pinch or two of salt and black pepper. Place in the oven on the upper third rack. Broil for 3-5 minutes until shrimp is completely opaque and pink.
2. Meanwhile, place cucumber slices in a bowl and toss with remaining 1/2 teaspoon of Cajun seasoning, 2 Tablespoons of vinegar, 2 Tablespoons of olive oil (if using), and salt and pepper to taste. Divide cucumbers between two bowls, top each with half of the shrimp and a couple spoonfuls of pico de gallo.
3. Serves 2.
4. Notes:
5. 1. If you're making this ahead of time, the cucumbers get better the longer they sit. This salad is also great cold!

shrimp, cajun, freshly squeezed lemon juice, olive oil, cucumber, white or, ubc, salt

Taken from tastykitchen.com/recipes/salads/cajun-shrimp-and-marinated-cucumber-salad/ (may not work)