Tomato Shrimp Salad

1 lb cooked shrimp, chopped if large
1 large beefsteak tomato, cubed (or 1 pint cherry tomatoes, cut in half)
1 cucumber, chopped
1/4 cup sweet or red onion, chopped
2-3 limes
2 tablespoons olive oil
handful chopped cilantro
handful chopped parsley
salt and pepper, to taste

Place shrimp, tomatoes, cucumber, onion, cilantro, and parsley in a bowl. Add 2 – 3 tablespoons lime juice, depending on how big/juicy they are, and drizzle over the olive oil. Sprinkle with salt and pepper and toss to coat. Taste and add more lime juice and seasonings, as needed. Serve immediately.