Bring a medium pot of salted water to a boil. Add the shrimp and cook for about 2-3 minutes until they turn pink and opaque. Then, drain and rinse under cold water to stop the cooking process. Set aside.

In a large mixing bowl, combine the shrimp, imitation crab meat, cherry tomatoes, cucumber, red onion, and parsley.

In a separate small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and pepper until smooth.

Pour the dressing over the seafood and vegetable mixture. Gently toss to combine, ensuring all ingredients are coated with the dressing.

Transfer the salad to a serving dish. Chill in the refrigerator for at least 15 minutes before serving to enhance the flavors.

Feel free to add more vegetables or seafood of your choice, such as avocado or scallops.

This salad can be made a few hours ahead of time and refrigerated until ready to serve.

Serve it with crackers or on a bed of lettuce for added texture.