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Seafood: Spicy Shrimp Boats

Source of Recipe

Rachael Ray Magazine


List of Ingredients

2 tablespoons rice vinegar
1 tablespoon sugar
Pinch salt
2 English cucumbers
12 ounces peeled, cooked shrimp, finely chopped (about 2 cups)
2 tablespoons minced jalapeño chile
1/3 cup chopped fresh mint



Recipe

n a small glass bowl, microwave the vinegar and sugar for 30 seconds or until hot. Stir until the sugar dissolves, season with the salt and let cool.

Peel the cucumbers and trim off the ends. Cut each crosswise into 12 rounds. Scoop out part of the flesh from each round.

In a bowl, mix together the shrimp, jalapeño and mint. Add the vinegar dressing and toss. Spoon the shrimp mixture into the cucumber rounds.

Serves 12