Shrimp Salad Cucumber Bites
1 pound cooked shrimpDirections
2 1/2 tbsp mayo
1/2 tsp Old Bay Seasoning
1/2 small red onion chopped
1/4 cup chopped celery
2 large cucumbers 30 slices
Salt and Pepper to Taste
Thaw out the cooked shrimp and pat dry.
Place the shrimp on a cutting board and chop.
In a large mixing bowl, transfer the chopped shrimp, mayo, red onion, celery, Old Bay Seasoning and salt/pepper to taste. Combine using a spoon.
Clean and slice the cucumbers.
Arrange the cucumber slices on a platter and add a heaping spoonful of the shrimp salad on top of each slice.
Serve immediately and enjoy.
The shrimp salad can be stored in the fridge for up to 3 days.
Sue's notes:
Sue used an English cucumber.
She only used 1/4 cup of sweet onion.
She didn't use Bay Seasoning.
And she said next time she would chop the shrimp smaller so they would stay on the cucumber better.
