Warm Shrimp, Roast Pepper and Cucumber Salad | RICARDO

Ingredients

• 1 lb (454 g) large shrimp, peeled, with tails
• 3 tablespoons (45 ml) olive oil
• 1 clove garlic, chopped
• 3 red bell peppers, halved and cored
• 1 yellow bell pepper, halved and cored
• 4 Lebanese cucumbers, sliced into ribbons with a peeler
• 2 cups (500 ml) cherry tomatoes, halved
• 2 tablespoons (30 ml) chopped flat-leaf parsley
• Salt and pepper
• 2 tablespoons (30 ml) lemon juice
• 2 tablespoons (30 ml) olive oil
• Grated zest of 1 lemon