Cucumber, Guacamole, Shrimp, Lime Crema delight.

Our offering for Peggy’s Pier this past weekend was a simple, but fun End-Of-Summer kind of bite. A cucumber, Guacamole, Shrimp, Lime Crema delight.

We partially pealed an English cucumber (small size and no seeds) and topped it with a spoon full of guacamole. On this went small 45-60 count grass-fed garlic infused
butter.

On top of this went a simple lime crema, which is VERY easy to make. We used Greek yogurt, but it is often made with sour cream.

• 8 OZ Greek yogurt
• Juice of one BIG lime, or two small ones
• 1/2 tsp granulated garlic. Sometimes I use minced garlic

Zest the lemon, mix it with the juice and garlic. Sometimes I’ll put in paprika, but I wanted my next step to stand out.

After spooning (or piping) on the crema, sprinkle on some Tajin seasoning. This is a zesty lime/salt/season that really brightens things. You can even find it at the Food Lion.

Although not pictured here, we put on a pinch of angel hair cabbage slaw, which gave it a nice tiny fresh crunch.