Mediterranean Shrimp Salad in Cucumber Cups |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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) |
Directions:
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.
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