Mediterranean Shrimp Salad In Cucumber Cups

By Sunset
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1/4 cup extra-virgin olive oil

2 tablespoons lemon juice

2 tablespoons chopped parsley

1 tablespoon minced drained capers

1 teaspoon minced garlic

1/2 pound peeled, deveined cooked shrimp, chopped (plus 8 to 10 extra whole shrimp for garnish, if desired)

Salt and freshly ground pepper

2 English cucumbers, each about 1 1/2 inches wide (1 1/3 lb. total)

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