Shrimp and Dill Salad Cucumber Bites



2 English cucumbers
1 tsp salt

Shrimp Salad:
1 pkg small cooked frozen shrimp, thawed
2 tbsp mayonnaise
1 tbsp chopped fresh dill
1 tsp grated lemon rind
2 tsp lemon juice
1 pinch pepper

1. Using vegetable peeler, peel off strips of cucumber skin lengthwise to create stripes; cut crosswise into 3/4-inch thick slices. Using melon baller or teaspoon, scoop out about 1 tsp pulp from centre of each slice, leaving base intact. Sprinkle slices with salt; invert onto paper towel-lined tray and let drain for 30 minutes.
2. Shrimp Salad: In bowl, stir together shrimp, mayonnaise, dill, lemon rind and juice, and pepper. Spoon into cucumber hollows.

Yield: 24 pieces

.