Cucumber Bruchetta w/ Grilled Shrimp & Crab Salad
(2½ cut on a bias into ¼ inch thick rounds, ½ cucumber tiny dice)
red bell pepper
green bell pepper
Extra Virgin Olive Oil
(seed and skin removed, tiny dice)
Louisiana hot sauce
Lump Crab Meat
(rough chop, for garnish)
Skewer, salt, pepper and oil shrimp. Grill over med-high heat. Remove and set aside to cool.
Sift through crap meat to find any remaining shell.
Once shrimp has cooled, cut into tiny pieces and shred crab meat.
Add shrimp, crab, and all remaining ingredients (except for the cucumber rounds and chives) in a mixing bowl and mix.
Add a spoonful of mixture to each cucumber round, and garnish with the chives.
Chill slightly before serving.