Shrimp and Dill Salad Cucumber Bites

Using vegetable peeler, peel off strips of cucumber skin lengthwise to create stripes; cut crosswise into 3/4-inch (2 cm) thick slices. Using melon baller or teaspoon, scoop out about 1 tsp (5 mL) pulp from centre of each slice, leaving base intact. Sprinkle slices with sa< invert onto paper towel-lined tray and let drain for 30 minutes.

Shrimp Salad: In bowl, stir together shrimp, mayonnaise, dill, lemon rind and juice, and pepper. Spoon into cucumber hollows.

Additional information : Variations
Crab and Mango Salad Cucumber Bites: Omit Shrimp Salad. Substitute 1 pkg (200 g) frozen crabmeat, thawed and squeezed dry; 1/2 cup (125 mL) finely diced peeled mango;1/4 cup (50 mL) mayonnaise; 1 tbsp (15 mL) minced jalapeño pepper; 1 tbsp (15 mL) lime juice; and pinch each salt and pepper.

Greek Salad Cucumber Bites: Omit Shrimp Salad. Substitute 1/2 cup (125 mL) each finely diced sweet red and green pepper; 1/3 cup (75 mL) crumbled feta cheese; 1/4 cup (50 mL) each finely diced red onion and black olives; 1 tbsp (15 mL) each extra-virgin olive oil and red wine vinegar; 1/2 tsp (2 mL) Dijon mustard; 1/4 tsp (1 mL) dried oregano; and pinch each salt and pepper.

Smoked Salmon Cucumber Bites: Omit Shrimp Salad. Substitute half pkg (250 g pkg) cream cheese, softened, and 2 tbsp (25 mL) sour cream. Spoon into cucumber hollows. Top each with small piece smoked salmon. Sprinkle with 2 tbsp (25 mL) chopped fresh chives.

Sour Cream and Caviar Cucumber Bites: Omit Shrimp Salad. Divide 1/2 cup (125 mL) sour cream evenly among cucumber hollows. Top each with scant 1/4 tsp (1 mL) caviar.

Source : Canadian Living Magazine: January 2009