Place the shrimp on a cookie sheet and drizzle with 1 Tbsp of olive oil and season lightly with salt and pepper. Roast in a 350 degree oven for 8-10 minutes or until opaque.
Meanwhile, cut all of the florets off of the cauliflower, and discard the tough bottom stalk. Chop the cauliflower into small pieces. Add the cauliflower to a microwave safe, shallow bowl, and microwave for about 5 minutes. You want it to be softened but not mushy.
While your shrimp and cauliflower are cooling, peel, seed, and chop cucumbers into 1/2 inch pieces.
When your shrimp are cool enough to handle, slice into halves or thirds lengthwise.
Combine shrimp and vegetables in a medium bowl. Add in lemon zest, chopped dill, oil, and lemon juice and toss to coat.