This is another recipe from my new cookbook, “Tiny Party Food” by Teri Lynn Fisher and Jenny Park. I changed this one up slightly. The original recipe called for shrimp and scallops. But, my husband can’t eat scallops – so I increased the amount of shrimp. Very delicious! The salad is spicy – but serving on the cucumber cups is refreshing and perfect cool compliment for the heat. If you like shrimp cocktail – or ceviche – I think you’re going to love this. I have made the salad and taken it took work by itself. I’m in love with the flavors and deliciousness!
½ cup cocktail sauce
2 chipotle peppers in adobo sauce, minced (can be found canned in the Latin foods section of most markets)
Juice of 1 lime
1 lb. cooked shrimp, peeled and rough chopped (I bought frozen cooked shrimp, tail off. Let it defrost and then pat dry.)
½ cup frozen sweet corn, defrosted
2 Tbls. Chopped chives
2 Tbls. Minced cilantro
3 hothouse cucumbers cut into 1” thick pieces
Crumbled Queso Fresco
Whisk together the cocktail sauce, peppers and lime juice. Fold in the shrimp and corn. Mix well. Add the chives and cilantro and mix thoroughly. (Can be made ahead and placed in fridge until ready to assemble the cups.)
Using a small melon-baller, scoop half of the flesh out of the center of each cucumber, creating a little cup. Scoop a spoon of the salad into each cucumber; arrange on serving tray. (Can be assembled and kept in the fridge a hour or two before serving.)
Crumble the queso fresco over the top of the cups just before serving.