I got this recipe from Jon’s mom, who found it originally in the Chicago Tribune. I have modified it to make it low-fat. It is a lovely and refreshing appetizer. Enjoy!

Makes 8 servings.

12 medium shrimp, cooked, chopped
6 oz fat-free cream cheese, softened
2 T fresh dill, chopped (or 2 t dried dill)
3 T rice wine vinegar, divided
3/4 t salt, divided
freshly ground black pepper
1/4 cucumber, peeled and finely chopped
crackers or toast points (I used Wasa Bread, a Swedish cracker)

Combine cucumber, 1 T vinegar, and 1/4 t salt. Mix well and set aside.

Combine shrimp, cream cheese, 1 1/2 T dill (or 1 1/2 t if using dried), 2 T vinegar. Add 1/2 t salt, pepper.

Spread shrimp mixture on crackers; top with a dab of the cucumber garnish. Sprinkle with remaining dill.