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