1large cucumber, peeled and sliced into ¼ inch slices
1cupwhipped cream cheese
24medium pre-cooked shrimp, deveined and tails offIf using large shrimp, slice each shrimp in half.
In a large bowl, mix together olive oil, lime juice, garlic, cilantro, and dill.
Add shrimp and toss together until shrimp is coated with the marinade. Refrigerate for 5.
Meanwhile, lay out cucumber slices onto a serving tray in a single layer.
Place cream cheese into a plastic Ziplock bag with one corner cut. You can also use a pastry bag with frosting tip if you want to create a pretty pattern.
Gently squeeze out about a tablespoon full of the cream cheese onto each cucumber slice.
Top with one medium pre-marinated shrimp.
Makes approximately 20-24 individual canapésShrimp: You can use frozen pre-cooked shrimp that is thawed. If using large shrimp, slice each shrimp in half. If using medium shrimp, you can usually top each cucumber cream cheese round with a whole shrimp.This dish is best served immediately. If not serving immediately, store carefully covered in the refrigerator for up to 2 hours.