Mediterranean Shrimp Salad in Cucumber Cups

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.

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)

Step 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.

Step 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.

Step 3

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 43Calories from Fat 67

% Daily Value *
Total Fat 3.2g5%

Saturated Fat 0.5g3%
Cholesterol 25mg9%
Sodium 50mg3%
Total Carbohydrate 0.7g1%

Dietary Fiber 0.2g1%
Protein 2.9g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Mediterranean Shrimp Salad in Cucumber Cups