1 lb wild-caught Louisiana shrimp (peeled & cooked)
1 cup mixed greens or salad mix
1 preserved lemon, finely chopped
¼ cup Arbequina olives (pitted & sliced)
1 small cucumber, diced
1 tbsp olive oil
1 tbsp lemon juice
Salt & pepper to taste
In a bowl, toss shrimp, greens, cucumber, preserved lemon, and olives.
Drizzle olive oil and lemon juice over the top.
Season with salt and pepper.
Mix gently and serve chilled.
