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Start by poaching the shrimp. Bring a pot of water to a boil and cook the shrimp for about two to three minutes.
Once cooked, transfer the shrimp to an ice bath to halt the cooking process.
You can either dice the shrimp or leave them whole, cutting them in half if you prefer.
In a bowl, mix the diced shrimp with cucumber, diced jalapeño, cilantro, avocado, and a bit of avocado cilantro aioli.
Serve the cucumber shrimp salad, which is ideal for summer.