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 bite appetizer.
Yield: 14-16 cucumber cups
1 Houwelings 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.
Serve immediately or refrigerate until ready to serve.
Related Recipes:
DILL AND SHRIMP CUCUMBER CUPS
HOUWELING'S CUCUMBER
