Ingredients
2 slices 40-calorie-per-slice bread
3 med. cumcumbers, cut into 1-inch slices
1/2 lb. small shrimp, peeled
1 jalapeno pepper, minced
1/3 cup onion, finely chopped
1/3 cup red bell pepper, finely chopped
1 clove minced garlic
1/2 teaspoon lemon pepper
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1/3 cup water
2 Tablespoons soft light cream cheese
2 Tablespoons fresh lemon juice
1 Tablespoon cilantro, chopped
Nonstick vegetable spray
Preparation
Process bread into crumbs. Cut out pulp in cucumbers, leaving about 1/8-inch thick tube. Make 16 1-inch tubes.
Spray large skillet with nonstick vegetable spray and place over high heat. Add shrimpo, jalapeno, onion, red pepper, garlic, lemon juice, salt and white pepper and saute for 3 minutes. Add water and cook 2 more minutes. Remove from heat. Set aside 16 shrimp from skillet. Chop remaining shrimp and return to skillet with bread crumbs, cream cheese and lemon juice, stirring well. Fill each cumcumber with shrimp mixture, top each cumcumber with one shrimp and sprinkle with cilantro.
