Ingredients

1 tablespoon olive oil
1 tablespoon chopped fresh dill
12 large cooked, peeled, and deveined shrimp, split in half lengthwise
2 cucumbers
2 (5-ounce) packages Boursin cheese or other soft herbed cheese spread

Directions

In a medium-size bowl, stir together the olive oil and chopped dill; add the shrimp, cover, and refrigerate for at least 1 hour.

Meanwhile, cut the cucumber width-wise into twenty-four 1/2-inch sections. With a melon-baller, scoop out the central seeded area from one side of each section to create a cup.

Using an electric mixer fitted with the paddle attachment, whip the Boursin cheese to soften it. With a teaspoon, fill each cucumber cup with Boursin cheese; top each with one shrimp half. Garnish each cup with a dill sprig, and serve. Makes 24 cucumber cups/8 servings. — "The Berghoff Family Cookbook: From Our Table to Yours," by Carlyn Berghoff and Jan Berghof, with Nancy Ross Ryan (Andrews McMeel Publishing)