Time 15m Number Of Ingredients 8 Steps:
Finely chop enough dill to get 2 tsp (10 mL), reserve the rest for garnish. In bowl, mix the chopped dill, mayonnaise, lemon juice, garlic, salt and pepper. Pat shrimp dry with paper towel and fold into mayonnaise mixture. Spoon mounds of shrimp mixture onto the cucumber rounds. Garnish each with some small fronds of dill and strips of red pepper. Serve immediately.
Time 25m Yield 3 dozen. Number Of Ingredients 7 Steps:
In a small bowl, combine the first six ingredients. Spoon onto cucumber slices. Serve immediately.
Time 25m Number Of Ingredients 8 Steps:
In a small bowl, combine the shrimp, mayonnaise, green onions, celery rib, dill pickle relish, and cayenne pepper. Spoon a small amount of the shrimp mixture onto the cucumber slices, dividing the mixture evenly. Garnish the top of each round with a small piece of dill.
Time 35m Yield 2 dozen. Number Of Ingredients 8 Steps:
In a small bowl, combine the yogurt, chopped cucumber, garlic salt and dill; set aside., Cut each bacon strip in half widthwise and then lengthwise. Wrap a piece of bacon around each shrimp. Secure with toothpicks., In a large nonstick skillet, heat oil over medium heat; cook shrimp in batches for 3-4 minutes on each side or until bacon is crisp., Spoon a rounded 1/2 teaspoon yogurt sauce onto each cucumber slice; top with shrimp.
Time 20m Yield 6 servings Number Of Ingredients 8 Steps:
Peel the length of each cucumber to form alternating stripes of unpeeled and peeled. Cut the cucumbers into 12 (3/4-inch) pieces. Scoop out the center using a teaspoon or a melon baller, leaving the bottom and sides intact to form a cup. (Reserve the centers for the Round 2 Recipe Chicken Tacos with Cucumber Salsa.) Turn them upside down onto a towel and let them drain while you make the filling. Bring a medium pot of salted water to a boil over medium heat. Add the shrimp and cook until bright pink, about 3 to 4 minutes. Strain and rinse in cold water. Remove the shells and discard. (Reserve 12 shrimp for the Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing.) Chop the shrimp into small pieces and put them into a bowl. Add the horseradish, lemon juice, salt and pepper to taste, half the can of tomatoes (reserve the remaining half for the Round 2 Recipe Chicken Tacos with Cucumber Salsa) and 1 tablespoon of parsley. Evenly divide the shrimp mixture between the cucumber cups. Arrange them on a serving platter and garnish with remaining parsley.
Time 5m Yield 8 Number Of Ingredients 6 Steps:
Spread 1 tablespoon cream cheese over each bagel half. Top each with 4 shrimp and 4 cucumber slices. Sprinkle with onion. Insert toothpick into each cherry tomato. Insert other ends of toothpicks into sandwiches.
