Defrost shrimp if frozen

Add 2 tbsp of salt to a large pot and fill the pot 3/4 of the way with cold water

Bring the water to a boil and then remove from the heat

Add shrimp to the pot and let poach uncovered for 3 minutes

Immediately transfer cooked shrimp to an icebath

While the shrimp chill, chop the bell pepper and cucumber into 1/4" pieces, quarter the tomatoes and half the olives

Combine olive oil, red wine vinegar, lemon juice, 1/2 tsp salt, oregano and fresh parsley in a small bowl

Pull the tails off the chilled shrimp and chop into bite sized pieces

In a large mixing bowl combine the shrimp and vegetables

Pour the dressing over the salad and mix until all pieces are coated in the dressing