1 (8-ounce) package cream cheese, softened at room temperature
1/4 cup low-fat sour cream
1 tablespoon fresh herbs, chopped fine (dill, rosemary, parsley)
1 tablespoon fresh chives, chopped
1 tablespoon fresh-squeezed lemon juice
sea salt and fresh ground pepper to taste
30 shrimp, blanched, peeled and deveined
In a medium-sized mixing bowl, stir together softened cream cheese, sour cream, herbs, chopped fresh chives and lemon juice.
Taste and season cream cheese mixture with salt and pepper.
Cut the cucumbers (peel them if desired) into 30 (¼-inch-thick) rounds.
To assemble, top cucumber cups with a small spoonful of cream cheese mixture.
Then top the cream cheese mixture with 1 peeled shrimp.
Garnish with a fresh dill sprig.
Keep refrigerated until served.