Ingredients:

2 large cucumbers
1 lb. shrimp (21-25)
3 oz. cocktail sauce
250 gr. cream cheese
1 tbsp. sour cream
1 tbsp. chopped fresh dill
2 tbsp. capers
1 lime, juiced
freshly ground black pepper

Methods:

Slice the cucumbers diagonally into 1/4-inch thick sliced. Soften the cream cheese and mix it with the cocktail sauce, sour cream and chopped dill. Add freshly ground black pepper to taste. Cook the shrimp in boiling water until pink, approximately 3-4 minutes. Cool down the shrimp and slice them horizontally in the middle. Fill the cream cheese mixture in a piping bag with a large star-shaped tip attached. Pipe a cream cheese florette over each cucumber slice and top it with half shrimp and a caper. Drizzle some lime juice over the ready appetizer and serve cold. The cucumber and shrimp bites are a very good option for a large appetizer party platter.

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