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Mediterranean Shrimp Salad in Cucumber Cups

Ericka McConnell
Yield Makes 18 hors d'oeuvres
Shrimp with lemon, parsley, and garlic echoes classic shrimp scampi, but here it's a cooling salad. Prep and Cook Time: 25 minutes. Notes: Prep the cups up to 1 hour ahead; assemble just before serving. They're juicy, so serve with napkins.

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped parsley
  • 1 tablespoon minced drained capers
  • 1 teaspoon minced garlic
  • 1/2 pound peeled, deveined cooked shrimp, chopped (plus 8 to 10 extra whole shrimp for garnish, if desired)
  • Salt and freshly ground pepper
  • 2 English cucumbers, each about 1 1/2 inches wide (1 1/3 lb. total)

Nutrition Information

  • calories 43
  • caloriesfromfat 67 %
  • protein 2.9 g
  • fat 3.2 g
  • satfat 0.5 g
  • carbohydrate 0.7 g
  • fiber 0.2 g
  • sodium 50 mg
  • cholesterol 25 mg

How to Make It

  1. In a bowl, whisk together the olive oil, lemon juice, parsley, capers, and garlic. Add shrimp and season with salt and pepper to taste.

  2. Cut the cucumbers into 18 3/4-inch slices. With a melon baller or small spoon, scrape out about half the flesh from the center of each slice. Fill each cup with shrimp salad, or, for an even prettier presentation, place a whole shrimp upside down into about half the cucumber cups, then spoon the salad around it.

  3. Note: Nutritional analysis is per serving.