Yesterday, I catered a birthday party for a friend. I served several hors d’oeuvres. I always like to serve some hot and some cold. This is a really simple and refreshing combination of flavors.
Cucumber Pineapple Shrimp
Makes 32 appetizers
8 oz unsweetened crushed pineapple, drained
4 oz tiny shrimp, rinsed and drained
1/4 cup reduced-fat mayonnaise
1 Tbs finely chopped green onion
2 tsp Dijon mustard
1½ tsp minced fresh dill
1 medium cucumber (8 inches), cut into 1/4-inch slices
Fresh dill sprigs, optional
In a bowl, combine the pineapple, shrimp, mayonnaise, onion, mustard and dill. Spoon onto cucumber slices. Garnish with dill sprigs if desired.