Tangy Shrimp Salad

1 lb. shrimp, peeled and de-veined
1 pint cherry tomatoes
1 cucumber, sliced into 1/2 moons
1 red, bell pepper, thinly sliced
4 scallions, sliced
1 jalapeno, seeded and chopped
1 Tbsp. fresh lemon juice

Cook shrimp until bright pink, drain and cool. In a large bowl, toss. Add all ingredients. Let marinate for 5 minutes before serving.

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