- Prep Time
- 5 mins
- Total Time
- 15 mins
- 24 rounds
- 2 sprigs
- fresh dill, divided
- 1/4 cup
- low-fat mayonnaise-style sauce
- 60 mL
- lemon, juiced
- 1/2 tsp
- garlic, minced
- 2 mL
- 1/2 tsp
- each salt and freshly ground black pepper
- 10 oz
- Compliments Cooked Peeled Pacific White Shrimp (71/90 ct)
- 300 g
- English cucumber, sliced into 24 rounds
- red pepper, cut into 1-inch strips
Finely chop enough dill to get 2 tsp (10 mL), reserve the rest for garnish.
In bowl, mix the chopped dill, mayonnaise, lemon juice, garlic, salt and pepper. Pat shrimp dry with paper towel and fold into mayonnaise mixture.
Spoon mounds of shrimp mixture onto the cucumber rounds. Garnish each with some small fronds of dill and strips of red pepper. Serve immediately.
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