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Our neighbor had a wonderful gathering in her newly built home the night before a Razorback football game. After spending the day at a conference in Rogers, and being caught up in the heavy traffic heading back to Fayetteville that afternoon – I had very little time to make the appetizer I had promised. Thankfully these Shrimp and Cucumber Bites came together quickly and elegantly, with a minimum of fuss.

A pair of high heels, a hostess gift and a bottle of wine, and my husband and I were ready to walk across the street to the festivities – a much less congested road than I had traversed earlier.


shrimp and cucumber bites

2 dozen shrimp, peeled, deveined and cooked

24 slices cucumber

1/2 cup Mustard Vinaigrette (recipe to follow)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

12 Campari tomatoes, halved

garnish with fresh parsley


1/2 cup sherry vinegar

2 tablespoon shallot, finely chopped

2 tablespoons Dijon mustard

1 tablespoon honey

1 teaspoon minced garlic

salt and freshly ground black pepper to taste

1 1/2 cups olive oil


In a medium bowl, combine shrimp, cucumber, mustard vinaigrette, salt and pepper, tossing gently to coat. Cover and chill for at least 2 hours (it was more like 15 minutes when I made them). Drain, discarding marinade. Layer 1 cucumber slice and 1 shrimp on cut side of each tomato half (I sliced a thin piece off the bottom of some of the tomatoes so they stood steady on the plate). Garnish with fresh parsley if desired.


Recipe adapted from Entertain, Decorate, Celebrate, May/June 2014