INGREDIENTS
2 cups
cooked shrimp, chopped
2 cups
diced cucumber, English or Persian cucumbers preferred
1 cup
diced red bell pepper
1
jalapeño, seeds removed and minced
2 tbsp
chopped flat leaf parsley
1 tbsp
chopped fresh mint
2 tbsp
fresh lemon juice
1 tbsp
olive oil
Kosher salt and fresh ground black pepper