Start by marinating the shrimp: toss them in half of the lemon juice, a pinch of salt, and smoked paprika. Let sit for 10 minutes while you prepare the vegetables.
Chop the cucumber into small, bite-sized pieces and thinly slice the radishes. Keep them chilled until ready to toss to maintain their crunch.
Heat your grill pan or skillet over medium-high heat until it's hot and slightly smoky. Place the marinated shrimp in a single layer and cook for 2-3 minutes per side, until they turn opaque and develop a slight char.
While the shrimp cook, toast the almonds in a dry skillet over medium heat for about 3-4 minutes, shaking the pan often until they turn golden and fragrant. Remove from heat and set aside to cool.
In a small bowl, whisk together the remaining lemon juice, olive oil, Dijon mustard, honey, salt, and pepper until the dressing is silky and emulsified.
Combine the chopped vegetables and cooled toasted almonds in a large mixing bowl. Add the cooked shrimp, then pour the dressing over everything.
Toss gently until all ingredients are evenly coated and well mixed. Taste and adjust seasoning if needed, adding more lemon or herbs for brightness.
Let the salad rest for 5-10 minutes at room temperature to allow the flavors to meld. Garnish with chopped dill and parsley for a fresh finish.
