In a pan over medium heat, add a drizzle of olive oil. Once hot, toss in the shrimp, seasoning lightly with salt and pepper. Cook for about 2-3 minutes on each side, until pink and opaque.

Remove the shrimp from the heat and let them cool. To speed things up, place them in the refrigerator.

In a large mixing bowl, combine the diced cucumbers, bell pepper, red onion, and fresh cilantro.

In a small bowl, whisk together olive oil, lemon juice, salt, and pepper until well combined.

Once the shrimp are cool, add them to the vegetable mixture. Drizzle the dressing over the salad and toss everything gently to combine.

This salad can be served immediately or chilled further in the refrigerator before serving.