Serves 1
1 cucumber, unpeeled, sliced thinly lengthwise
Salt and pepper, to taste
1 – 4-inch celery match stick, with leaves
2 – 3-inch carrot match sticks, peeled
1 lettuce (or spinach or arugula) leaf
1 frozen cooked shrimp thawed, tail intact (51 – 60 count)
Lay cucumber slice flat, peel side down. Sprinkle lightly with salt and pepper. Make a bouquet with the celery, carrots and lettuce; place crosswise at one end of cucumber slice; roll up, fasten with a toothpick, put shrimp on top and serve as a garnish.
Wine Recommendation: Pinot Gris
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