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Tangy Shrimp Salad with Summer Vegetables

Yield Makes 4 servings

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

Nutrition Information

  • calories 252
  • caloriesfromfat 44 %
  • protein 26 g
  • carbohydrate 11 g
  • sugars 5 g
  • fiber 3 g
  • fat 13 g
  • satfat 2 g
  • sodium 904 mg
  • cholesterol 172 mg

How to Make It

  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.)