Cucumber Gondola Salad
|Cucumbers||3 (Use Long Straight Ones)|
|Chopped cooked shrimp||1 1⁄2 Cup (24 tbs)|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Minced green onion||2 Tablespoon|
|Minced parsley||2 Teaspoon|
|Fresh tarragon leaves/1/8 teaspoon dried tarragon leaves||1 Teaspoon|
|White pepper||1⁄8 Teaspoon|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Pitted ripe olives||21 Large|
Slice off 1/3 of cucumbers lengthwise; cut long strips of peeling from cut-off portions for garnish.
Dice enough of this portion to make 1/4 cup.
Carefully scoop pulp from larger portions of cucumber; leave shells 1/4 inch thick.
Combine shrimp, diced cucumber, celery, onion, and parsley in medium bowl.
Sprinkle with tarragon, salt, and pepper.
Add mayonnaise; toss lightly until just blended.
Fill cucumber shells with shrimp mixture; heap along entire length of cucumber.
Cut olives into quarters, lengthwise, to form petals.
Cut pimientos into equal number of matching petals.
Arrange petals alternately along sides of cucumbers.
Arrange strips of peeling over salad as shown in illustration.
Place cucumber gondolas on bed of lettuce; garnish with radishes.