Mediterranean Shrimp Salad in Cucumber Cups
Ericka McConnell
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.
This recipe, and others like it, can be found in the article “These Fourth of July Party Recipes Will Make Menu Planning So Much Easier.”
How to Make It
Step 1
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
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
3
Note: Nutritional analysis is per serving.
Ingredients
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)
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