1/2 cup cream cheese, softened
1/4 cup seafood cocktail sauce
2 English cucumbers
36 large shrimp, peeled and deveined
fresh dill sprigs for garnish (if desired)
Cook shrimp in boiling water until just pink - about 3-4 minutes. Drain and refrigerate until chilled.
In a small mixing bowl, combine cream cheese and cocktail sauce. Mix well.
Slice cucumbers on the diagonal, about 1/4 inch thick. Spread or pipe about 1 teaspoon of the cream cheese mixture onto each cucumber slice. Nestle the shrimp on top of the cream cheese mixture and top each appetizer with fresh dill.
Makes about 36 appetizers.