Seedless cucumber slices make a refreshingly light and crisp mock “crostini” for this easy party appetizer.
1. Slice cucumber into 24 thin slices. Set aside any remaining cucumber for another use.
2. Top each cumber slice with 1 tsp. dill spread. Set aside.
3. Peel and devein shrimp. Rinse and pat dry with paper towels. Spray medium skillet with cooking spray
and heat over medium-high heat. Add shrimp; cook and stir for 2 minutes. Add lemon juice, parsley,
garlic, and pepper. Cook and stir for 1 to 2 minutes more or until shrimp are opaque.
4. Place one shrimp over dill spread on each cucumber slice. Garnish each with a sprig of fresh dill.
Cover and refrigerate until serving.
Recipe From: Shrimp-Topped Cucumber Crostini Recipe | Fresh Thyme