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Heat a Tbs. of the oil in a large skillet. Season the shrimp with salt and sear on both sides until you get a little browning here and there, about four minutes total. Remove the shrimp from the pan and set aside.
Back in the pan, add 2 more Tbs. oil, the garlic and capers. Sauté about a minute, until the garlic becomes very fragrant and begins to brown. Zest the lemon into the pan and stir to combine.
In the meantime, you’ll boil the pasta until al dente (according to package directions) and rinse under cool water until no longer hot.
In a large bowl, combine the pasta, seared shrimp, tomatoes, olives, cucumbers, the garlic caper sauce, juice from the lemon, and the remaining 2 Tbs. oil. Season well with a large pinch of salt (after you taste!), and garnish with plenty of parsley. Divine. You will see.
Serves 4!