Bring a large saucepan of salted water to a rolling boil. Add the shrimp and cook for 2-3 minutes until they turn opaque and pink, with a slight curl and firm texture.
Drain the shrimp immediately and transfer them to an ice bath to stop cooking and keep them tender. Let them cool for about 5 minutes.
While the shrimp cools, thinly slice the cucumbers and snap peas, then place them in a large mixing bowl.
In a small bowl, whisk together the lemon juice, olive oil, chopped herbs, salt, pepper, and optional spices until well combined. This will be your bright, tangy dressing.
Add the cooled shrimp to the bowl with vegetables, then pour the dressing over the top.
Gently toss everything together to coat the ingredients evenly in the dressing, being careful not to break the shrimp.
Taste the salad and adjust seasoning with more salt, pepper, or lemon if needed. Let it sit for 10 minutes to allow flavors to meld, or refrigerate for up to 1 hour.
Just before serving, sprinkle with additional herbs for a fresh finish. Serve the salad chilled or at room temperature, with a fork in hand and enjoy the burst of textures and flavors.
