Chilled Cucumber & Shrimp Canapés

Rinse the cucumber thoroughly and pat dry. Slice into evenly thick rounds and arrange them in a single layer on a serving platter.

Using a small spoon or offset spatula, spread a thin, even layer of mayonnaise over each cucumber slice, covering the surface.

Place one or more cooked shrimp on top of each cucumber round, adjusting the quantity based on shrimp size.

Serve immediately for the freshest texture, or refrigerate for up to 30 minutes before serving. This recipe comfortably serves 4–6 people.