Warm Shrimp, Roast Pepper and Cucumber Salad

Ingredients

• SALAD

  • 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

• DRESSING

  • 2 tablespoons (30 ml) lemon juice
  • 2 tablespoons (30 ml) olive oil
  • Grated zest of 1 lemon