Crunchy and refreshing, cucumbers are the ultimate base for a lemon and dill shrimp salad. Cucumber cups are easy to make and make for a neat one bit appetizer.
1 Long English Cucumber
1 cup cooked and peeled baby shrimp
2 teaspoons fresh lemon juice
zest of half a lemon
1 1/2 tablespoons mayonnaise
2 teaspoons fresh dill, roughly chopped
salt and pepper
Cut off the tips of the cucumber. Peel the cucumber skin using a vegetable peeler. Cut the cucumber into about 3/4 inch slices. Use a melon baller to scoop out half the flesh from the centre of each slice. Make sure you leave a bit of base intact to create a cup.
Mix together the mayonnaise, lemon juice, dill and lemon zest. Gently stir in the shrimp. Season with salt and pepper to taste and scoop into cucumber cups.
|SERVING SIZE: 14-16 cucumber cups|