Cucumber-Shrimp Spread - cooking recipe

Ingredients

1/2 medium cucumber, pared and shredded
1/8 tsp. salt
3 oz. frozen cooked tiny shrimp, thawed
2 Tbsp. light sour cream
1 1/2 tsp. chopped fresh dill or 1/4 tsp. dill weed

Preparation

In small mixing bowl, combine cucumber and salt; let stand for 10 minutes.
Place cucumber in center of clean kitchen towel. Gather together each corner of towel to enclose cucumber in pouch. Squeeze pouch to release excess liquid from cucumber, discarding liquid.
Transfer cucumber to medium mixing bowl.
Add remaining ingredients and stir to combine.
Serve on cocktail bread, crisp breads or rice cakes.