Marinated Shrimp and Cucumber Salad
Cut the pepquinos in half lengthwise. Cut the chile pepper in half lengthwise, remove the seeds and slice thinly. Peel and mince the garlic. Rinse the scallions and slice thinly. Rinse and halve the cherry tomatoes. Remove the leaves and needles from the thyme and rosemary sprigs and chop finely. Whisk together the lemon juice, lemon zest, olive oil and chopped herbs until smooth. Season with salt and pepper. Combine the shrimp, chopped vegetables and dressing in a shallow dish and marinate in the refrigerator for at least 1 hour.
Transfer the salad to a large platter and serve with toasted bread, if desired.