Mediterranean Shrimp Salad in Cucumber Cups

Ericka McConnell

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.

Yield: Makes 18 hors d'oeuvres
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 43
  • Calories from fat: 67%
  • Protein: 2.9g
  • Fat: 3.2g
  • Saturated fat: 0.5g
  • Carbohydrate: 0.7g
  • Fiber: 0.2g
  • Sodium: 50mg
  • Cholesterol: 25mg

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)

Preparation

  1. 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. 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.
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