Ingredients
- 1 Houweling’s Long English Cucumber
- 1 cup cooked and peeled baby shrimp
- 2 teaspoons fresh lemon juice
- zest of half a lemon
- 1 1/2 tablespoons mayonnaise
- 2 teaspoons fresh dill roughly chopped
- salt and pepper
Servings: cucumber cups1
Units:
Instructions
- Cut off the tips of the cucumber. Peel the cucumber skin using a vegetable peeler. Cut the cucumber into about 3/4 inch slices. Use a melon baller to scoop out half the flesh from the centre of each slice. Make sure you leave a bit of base intact to create a cup.
- Mix together the mayonnaise, lemon juice, dill and lemon zest. Gently stir in the shrimp. Season with salt and pepper to taste and scoop into cucumber cups.
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