Shrimp Salad

• 1/2 lb frozen-at-sea shrimp
• 3 Kirby cucumbers, diced
• 1 onion, diced
• 1 bell pepper, diced
• 2 tomatoes, diced
• 6 tbsp olive oil
• 3 tbsp red wine vinegar
• Salt and freshly ground black pepper

Defrost the shrimp and shell. Boil in their own liquid until just cooked through, about 3 minutes. Set aside and cool.

While the shrimp is cooling, combine cucumbers, onion, bell pepper, and tomatoes in a serving dish. In a small bowl or measuring cup, whisk together olive oil, vinegar, salt, and pepper. Dress vegetables. Cut cooled shrimp into thirds, add to vegetables, and toss before serving.