Dilled Shrimp Cucumber Cup with Boursin Cheese

1 tablespoon olive oil

1 tablespoon chopped fresh dill

12 large cooked, peeled, and deveined shrimp, split in half lengthwise

2 cucumbers

2 packages (5 ounces each) Boursin cheese or other soft herbed cheese spread

In a medium-size bowl, stir together the olive oil and chopped dill; add the shrimp, cover, and refrigerate for at least 1 hour.

Meanwhile, cut the cucumber widthwise into 24, -inch sections. With a melon baller, scoop out the central seeded area from one side of each section to create a cup.

Using an electric mixer fitted with the paddle attachment, whip the Boursin cheese to soften it. With a teaspoon, fill each cucumber cup with Boursin cheese; top each with 1 shrimp half. Garnish each cup with a dill sprig, and serve.

Cook's note: Boursin cheese has a smooth and buttery texture, and is versatile to use. The version found in grocery stores is often flavored with herbs, garlic or cracked pepper.

Serves eight.

"The Berghoff Family Cookbook: From Our Table to Yours, Celebrating a Century of Entertaining" by Carlyn Berghoff and Jan Berghoff with Nancy Ross Ryan (2007 Andrews McMeel Publishing, $29.95)