Remove the cap and clean out the insides of your peppers, then wash them. Start the shrimp to boiling, then cut your peppers into thin strips

Sliced up:

Watch that shrimp - it cooks quite fast, be careful to take it out of the boil as soon as you notice no more transparency.

Make sure you run the shrimp under cold water or it will continue to cook and end up rubbery!

Remove the tails on the shrimp and de-vein if needed (I prefer buying shrimp that has already been de-veined mechanically), then let them chill out while you finish with your cutting.

Put your cut up peppers into a large salad bowl.

Cut your broccoli and cauliflower into bite-sized morsels. Be careful about this, nobody likes big old honking clumps.

Throw it in the bowl with the peppers.

Chop your onion.

Add it to the mix.

And now to make the dressing, which I promise you, makes the dish! Squeeze your lemons.

When you're done, you want about a cup of lemon juice. I was a little short this time, oh well - this is really fast and loose, it's hard to go wrong.

Add about a half as much olive oil as you have lemon juice.

Add about half as much dijon mustard as you have olive oil.

Adding the dijon:

Add salt, pepper, and sugar to taste. I usually add about 1/2 teaspoon of each, but I use Sweet&Low and just add a very little bit of a dash. The sweet should just barely be noticeable and balance out the tart. Whisk it all up.

Add the now chilled shrimp to the veggies.

Pour on the dressing.

Mix it all up.

Garnish with a lemon, and you're good to go!

Now that you have learned how to make vegetable shrimp salad with lemon, please be sure to view these other salad recipes.