Cook shrimp in boiling water for 3 minutes, drain and cool in refrigerator.
Put mint and lemon juice in food processor and pulse to coarsely chop the mint. Drizzle olive oil into processor while pureeing until mint is finely chopped.
In a serving bowl, toss shrimp, cucumber, mint mixture, zest, salt and pepper to combine.
This will keep in the refrigerator in an airtight container for up to 2 days.
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