Chef Cheryl Rojic, (Stone Canyon Cuisine), made these delightful appetizers

Cheryl offers two versions of this recipe, including a home-made sauce if you don't want to use store-bought.

Ingredients

2 lb.	salad shrimp, thawed
1 jar	Sun Luck Sweet Chili Sauce
2	English Cucumbers, peeled if desired

Preparation

Toss shrimp with sauce and chill. Slice cucumbers into 3/8-inch slices (about) and scoop out the center using a melon baller, being carefull to not go all the way through the slice. Just before serving, place 2 or 3 of the shrimp into each cucumber cup.

Optional - make your own tasty chile sauce

1 cup	prepared sweet chili sauce
1 Tbsp	fresh lemon juice
2 tsp	fish sauce
1 tsp	minced or grated garlic
2 tsp	packed brown sugar
2 tsp	peeled, grated fresh ginger
2 Tbsp	finely chopped fresh cilantro
1	small fresh hot chile, finely chopped (serrano, habanero, or thai)

Mix all ingredients together in a metal or glass bowl. Chill until ready to use

Last Updated: September 7, 2006