Mediterranean Shrimp Salad in Cucumber Cups

Mediterranean Shrimp Salad in Cucumber Cups
Photo by Ericka McConnell

Ingredients

  • Salt and freshly ground pepper
  • 2 tablespoons lemon juice
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon minced drained capers
  • 2 tablespoons chopped parsley
  • ½ pound peeled, deveined cooked shrimp, chopped (plus 8 to 10 extra whole shrimp for garnish, if desired)
  • 2 tablespoons lemon juice
  • + 7 more ingredients
    • 1 tablespoon minced drained capers
    • 1 teaspoon minced garlic
    • Salt and freshly ground pepper
    • 2 English cucumbers, each about 1 1/2 inches wide (1 1/3 lb. total)
    • 2 tablespoons chopped parsley
    • ½ pound peeled, deveined cooked shrimp, chopped (plus 8 to 10 extra whole shrimp for garnish, if desired)
    • ¼ cup extra-virgin olive oil

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...

View full recipe at My Recipes

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