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SERVES:
Make about 2 dozen

INGREDIENTS:

• 1/3-1/2 pound defrosted, precooked frozen cocktail shrimp, chopped


• 1 English cucumber


• 1 Tbs finely minced fresh peeled ginger


• 1/2 tsp minced garlic


• 1-2 Tbs finely minced red onion


• 1- 1 1/2 Tbs chopped fresh mint


• Approx. 3-4 Tbs Greek yogurt (see hints)


• Curry powder to taste (approx. 1 tsp....see hints)

PROCEDURE:

Chop the cold peeled shrimp last and then add about 1 Tbs finely minced ginger, 1/2 tsp finely minced garlic, 2 Tbs finely diced red onion and a generous Tbs of chopped mint and then add just enough Greek yogurt to lightly coat everything.

Add curry powder to taste. Toss that together and keep it cold in the fridge until you're ready to use it.

English cucumbers generally have fewer seeds than home grown cukes and you can use a peeler to stripe it before cutting it crosswise into 3/4-inch thick slices.

Then use a spoon to make a small well in one side of each of those slices.

Make sure you slice the cucumbers just before assembling the appetizers and then top each one with a spoonful of the shrimp salad.

HINTS:

Some curry powders can be a little on the bitter side so mayonnaise could be a good substitution for the tart yogurt if that is the case.