Bring a large pot of salted water to a rolling boil. Add the shrimp and cook for 2-3 minutes until they turn bright pink and are opaque. Gently stir to ensure even cooking, and smell for a fresh, briny aroma.
Use a slotted spoon to transfer the cooked shrimp into a bowl of ice water. Let them chill for 5-10 minutes to stop the cooking process and help them stay tender and juicy. The shrimp should be firm, bright pink, and slightly shiny.
While the shrimp cools, extract fresh lemon juice using a citrus juicer. Set aside. In a small bowl, whisk together the lemon juice, olive oil, and smoked paprika until well combined and slightly emulsified. The mixture should smell bright and smoky, with a shimmering appearance.
Drain the shrimp thoroughly and transfer to a large mixing bowl. Pour the dressing over the shrimp and gently toss to coat evenly, ensuring each piece is lightly glazed with the smoky citrus mixture. The shrimp should glisten slightly and smell zesty with smoky undertones.
Chop the fresh herbs finely and add them to the bowl. If using, incorporate diced cucumber or cherry tomatoes for extra crunch and freshness. Gently fold everything together, making sure the herbs and add-ins are evenly distributed.
Sprinkle toasted nuts or seeds over the top for added texture, if desired. Give the salad a gentle toss to distribute the crunch evenly.
Let the salad sit for 10 minutes at room temperature or in the fridge to allow flavors to meld and the smoky spice to deepen. Toss gently once more before serving.
Serve the shrimp salad chilled or at room temperature, garnished with extra herbs or lemon wedges for a fresh, inviting presentation. The shrimp should be juicy, the herbs vibrant, and the smoky citrus dressing well balanced.
