In a large saucepan, bring the water or seafood broth to a simmer.

Add the shrimp and cook until they turn pink, about 2 to 3 minutes.

Drain the shrimp, let them cool, and then remove the shells.

In a small bowl, combine the finely chopped cucumber, green bell pepper, onion, and tomatoes.

In another small bowl, whisk together the extra-virgin olive oil and red wine vinegar.

Season the dressing with salt and freshly ground black pepper.

Fold the dressing into the cucumber mixture until well combined.

Transfer the cucumber mixture to a serving bowl.

Arrange the cooked shrimp around the rim of the serving bowl or on a separate plate.

Serve the Basque-Style Shrimp with Piparrada Sauce at room temperature, or cover and refrigerate for at least 2 hours to serve chilled.

Avoid overnight refrigeration to maintain the vibrant colors of the tomatoes and peppers.

Enjoy the burst of Basque-inspired flavors!