Shrimp and Cucumber Canapés With Dill-Lemon Cream Cheese

½ Lb. Cream Cheese-softened
1 Tbsp. Lemon Zest
2 Tbsp. Fresh Lemon Juice
3 Tbsp. Fresh Dill-chopped
24 Cucumber Slices-about ¼” thick
12 Shrimp-31-40 size, cooked and each sliced in half lengthwise
To Taste Salt and Pepper

Using a mixer whip together the cream cheese, lemon zest, lemon juice and fresh dill. Season to taste with salt and pepper. Reserve.

Lay out the cucumber slices on a serving platter. Top each slice with a teaspoon of the cream cheese mixture. Top each with a piece of cooked sliced shrimp. Garnish with a fresh dill sprig. Enjoy!

Lincoln Culinary Institute’s Website: www.lincolnculinary.com

Contact Us