Zucchini-Shrimp Canapes - cooking recipe

Ingredients

1/2 (8 oz.) pkg. Neufchatel cheese, softened
1/2 c. reduced-calorie mayonnaise
1/4 c. minced onion
1/2 tsp. dried whole dill weed
1 (9 oz.) large zucchini, cut into 48 (1/8-inch thick) slices
1 (4 1/2 oz.) can tiny shrimp, rinsed and drained
fresh dill sprigs (optional)

Preparation

Combine first 4 ingredients in a small bowl; mix well.
Cover and chill thoroughly.
Arrange zucchini slices on a serving platter.
Top each slice with 1 teaspoon of a chilled mixture.
Top each canape with 1 shrimp.
Garnish with dill sprigs, if desired.