Mediterranean Shrimp Salad in Cucumber Cups

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.