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Tangy Shrimp Salad With Summer Vegetables

Tangy Shrimp Salad With Summer Vegetables Recipe

  • 1 pound large peeled and deveined shrimp
  • 1 pint kosher salt and black pepper
  • 1 grape or cherry tomatoes, halved
  • 1 cucumber, cut into thin half-moons
  • 1 cup red bell pepper, thinly sliced
  • 4 fresh flat-leaf parsley sprigs
  • 1 scallions, sliced
  • 1 jalapeo, seeded and chopped
  • 3 tablespoons clove garlic, thinly sliced
  • 1 tablespoon extra-virgin olive oil
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