12 oz. shrimp, cooked, deveined, peeled, and chopped roughly
2 Tbs. Greek yogurt
1/8 tsp. dried dill
½ tsp. Sriracha
1 tsp. fresh squeezed lemon juice
Salt and Pepper to taste2 English Cucumbers, peeled and cut into 1 1/2" slices
Stir together the first five ingredients. Refrigerate for up to 24 hours to allow flavors to develop. Scoop centers from cucumbers leaving a border. (A melon baller makes this really easy.) Fill each cucumber cup with shrimp salad. Serve within 2 hours of filling cups. Yields 16-18 cups.
I used Greek yogurt in my recipe. You can substitute an equal amount of mayonnaise or sour cream in place of the yogurt.
You can enhance the shrimp salad with a variety of add-ins: feta cheese, scallions, celery, etc.
I roasted my shrimp rather than boil them. To roast your shrimp: Pat shrimp dry. Drizzle with a little olive oil. Sprinkle with a little salt and pepper. Cook at 400 degrees for 8 minutes. Turn the shrimp once during cooking.
This recipe is easily doubled or tripled.