Shrimp And Cucumber Canapes

• 4 c. water
• 36 unpeeled medium size, fresh shrimp
• 3 medium cucumbers
• 1 (8 oz.) pkg. thinly sliced country ham, trimmed
• 1 (8 oz.) container cream cheese with chives
• diced pimiento and fresh parsley sprigs (garnishes)

1. Bring 4 cups of water to a boil; add shrimp and cook 3 to 5 minutes or until shrimp turn pink.
2. Drain well; rinse with cold water.
3. Peel and devein shrimp; cover and chill.
4. Wash cucumbers; trim ends.
5. Cut into 1/2-inch slices.
6. Scoop out center of each slice to, but not through, bottom.
7. Invert cucumbers on paper towels and let stand 30 minutes.
8. Place ham in a large skillet; add water to cover.
9. Bring to a boil; reduce heat and simmer 3 minutes on each side.
10. Drain.
11. Position knife blade in food processor bowl; add ham.
12. Pulse 10 times or until ham is chopped. Add cream cheese; pulse 10 times or until blended.
13. Spoon into a pastry bag fitted with a No. 5 tip; pipe into each cucumber slice. Top with shrimp; garnish, if desired.
14. Yield:
15. 36 appetizer servings.

water, fresh shrimp, cucumbers, country ham, cream cheese, pimiento

Taken from www.cookbooks.com/Recipe-Details.aspx?id=448831 (may not work)