Ingredients:

  • 2 large English Cucumbers, partially peeled in stripes
  • 0.5 tsp sea salt
  • 1 lb small shrimp (70/90 count), cooked, peeled, and deveined
  • 0.33 cup mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp fresh dill, finely chopped
  • 1 tbsp fresh chives, minced
  • 0.5 tsp garlic powder
  • 0.25 tsp smoked paprika
  • salt to taste
  • black pepper to taste

Instructions:

  1. Slice English cucumbers into 1/2-inch thick rounds. Optionally use a melon baller to scoop a small indentation in the center of each round.
  2. Sprinkle cucumber rounds with sea salt and let sit on paper towels for 10 minutes to draw out moisture. Pat tops dry.
  3. Prepare the shrimp by patting them dry and roughly chopping into 1/4-inch pieces to ensure a uniform texture.
  4. In a large mixing bowl, whisk together mayonnaise, lemon juice, lemon zest, garlic powder, and smoked paprika until glossy.
  5. Fold the chopped shrimp, dill, and chives into the dressing. Season with salt and pepper to taste.
  6. Spoon a generous tablespoon of the shrimp salad onto each dried cucumber slice, pressing slightly to adhere.
  7. Garnish with additional dill sprigs or a dust of paprika and serve immediately.