Spicy Shrimp Rounds with Cilantro-Mayo
- Total Time
These delectable spicy shrimp sit on a slice of cool cucumber.
cilantro1 cup(s), fresh, leaves, lightly-packed (plus extra for garnish if desired)
reduced calorie mayonnaise½ cup(s)
uncooked onion(s)2 Tbsp, chopped
fresh lemon juice2 tsp
olive oil2 tsp
uncooked shrimp24 large, about 1 lb, peeled and deveined
chili powder1 tsp
ground cumin1 tsp
table salt¼ tsp
cucumber(s)½ large, seedless, cut into twenty-four 1/4-inch-thick slices
- To make cilantro mayonnaise, put cup of cilantro leaves, mayonnaise, onion and lemon juice in a food processor; process until smooth. (This can be made up to 1 day ahead.)
- Heat oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, turning occasionally, until almost cooked through, about 2 minutes; sprinkle shrimp with chili powder, cumin and salt. Cook until shrimp are cooked through, about 1 minute longer; let cool. (Or you can toss shrimp with seasonings before cooking if desired.)
- To assemble, place cucumber slices on a serving platter and top each slice with 1 teaspoon of cilantro mayonnaise. Stand a shrimp on top and garnish with a cilantro leaf. Yields 2 topped cucumber slices per serving.