Garlic Shrimp on a Cucumber Flower
Per ServingGarlic Shrimp on a Cucumber Flower |
||
|---|---|---|
| Makes: 8 | ||
| Serving Size: 3 pieces | ||
| Calories | 65 | |
| Fat | 3 | g |
| Saturated Fat | 0.5 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 2 | g |
| Fiber | 0 | g |
| Sugars | 1 | g |
| Cholesterol | 65 | mg |
| Sodium | 135 | mg |
| Protein | 7 | g |
| Choices: Lean meat 1, Fat 0.5 | ||
- Makes: 8
- Serving Size: 3 pieces
Ingredients
| 1 | lb. | medium shrimp, peeled and deveined |
| 1 | lemon, juiced | |
| 2 | cloves garlic, crushed and minced to a paste | |
| 2 | Tbsp. | extra virgin olive oil |
| 1/2 | cup | chopped dill (additional for garnish) |
| 1/4 | tsp. | fine sea salt |
| 1/8 | tsp. | freshly ground black pepper |
| 1 | large | English cucumber (enough for 24 slices) |
Directions
- Steam the shrimp in a large pot with a steamer basket insert. Cook until just pink, about 5 or 6 minutes.
- Mix in the lemon juice, garlic, olive oil, chopped dill, salt, and pepper. Marinate the shrimp in this mixture for at least 1 hour and up to 24 hours. Refrigerate while marinating.
- Scrub the cucumber well. Take a fork and run it up and down the outside of the cucumber to make a decorative edge. Slice the cucumber into 24 rounds.
- Place one piece of shrimp on a cucumber slice, and garnish with another sprig of fresh dill. Cover and refrigerate until serving.
