Name: Dill and Shrimp Cucumber Cups
Ingredients: 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

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.

Course Appetizer

Cuisine Light & Fresh

Servings 14 cucumber cups1

Ingredients

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

Instructions

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.