Dice the onion, green bell pepper, and Roma tomatoes (removing seeds to prevent excess moisture), then chop the cilantro and thinly slice the scallions. Mince the garlic cloves and juice the lime. Having everything prepped and ready ensures the salad comes together quickly once the shrimp is cooked, and prevents any vegetables from oxidizing or becoming overworked.

Bring 5 cups of water to a boil in a pot. Add the peeled and deveined shrimp and cook for 3-5 minutes, until they turn pink and are just cooked through—don't overcook them or they'll become tough and rubbery. Immediately transfer the cooked shrimp to a bowl of ice water to stop the cooking process and maintain their tender texture.

In a large bowl, whisk together the extra virgin olive oil, white vinegar, and lime juice from Step 1. Add the dried oregano and 1/2 teaspoon of salt, stirring until well combined. This acidic base will brighten the flavors of the vegetables and shrimp while the oil adds richness and helps carry those flavors throughout the salad.

Add the prepped vegetables from Step 1 (onion, bell pepper, tomatoes, cilantro, scallions, and garlic) along with the Goya Manzanilla olives to the dressing bowl. Stir everything together gently to coat evenly with the vinaigrette. Let the vegetables marinate in the dressing for a few minutes to absorb the flavors.

Drain the ice water from the cooked shrimp from Step 2 and add them to the vegetable mixture, stirring gently to combine. Taste the salad and add more salt if needed. I like to refrigerate this salad for at least 30 minutes before serving—this allows all the flavors to meld together beautifully and gives you a refreshing, chilled dish that's perfect for warm days.