Dill and Shrimp Cucumber Cups

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

1. Cut off the tips of the cucumber.
2. Peel the cucumber skin using a vegetable peeler. Cut the cucumber into about 3/4 inch slices.
3. 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.
4. Mix together the mayonnaise, lemon juice, dill and lemon zest. Gently stir in the shrimp.
5. Season with salt and pepper to taste and scoop into cucumber cups.