Directions

1. Peel and de-vein shrimp.  

2. Bring a large pot of salted water to a boil with some fresh lemon juice. Once boiling, add the shrimp and boil until they’re pink and cooked through, about 2 minutes. Remove the shrimp to an ice bath, which is a bowl of water and ice. This will stop the cooking immediately, leaving the shrimp perfectly tender

3. Mince vegetables and then combine all ingredients.

4. Taste and add salt and pepper.

5. Mix well and cover with a lid.  Keep in fridge for 24 hours to let flavors marry.  

6. Serve cold or as a topping to a lettuce based salad.