2 dozen Florida shrimp, cooked, peeled and deveined
2 Florida cucumbers, sliced ¼-inch-thick
1 tablespoon fresh Florida herbs, chopped fine (such as dill, rosemary or parsley)
1 tablespoon fresh chives, chopped fine
1 (8-ounce) package cream cheese, softened at room temperature
¼ cup low-fat sour cream
1 tablespoon fresh-squeezed lemon juice
Fresh dill, for garnish
Sea salt and fresh ground pepper, to taste
In a medium mixing bowl, combine softened cream cheese, sour cream, herbs, chives and lemon juice. Taste and season with salt and pepper. Cut the cucumbers (peel them if desired) into (¼-inch-thick) rounds (1 for each shrimp). To assemble, top each cucumber with a small spoonful of cream cheese mixture and place 1 cooked shrimp on top. Garnish with a fresh dill sprig. Keep refrigerated until served.
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