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 and mix together 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 (one for each shrimp). To assemble top each cucumber with a small spoonful of cream cheese mixture, then place one cooked shrimp on top. Garnish with a fresh dill sprig. Keep refrigerated until served.
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