Shrimp Boat

Shrimp Salad
10 oz. Frozen salad shrimp (titi shrimp), thawed, drained, dried
1 1/2 Tbls. Mayonnaise
3/4 Tbls. Glory Foods® Vidalia Hot Sauce
1/2 tsp. Pimentos, diced 1/4", drained
Greens and Cream Cheese Mix
2 oz. Cream Cheese, softened
1/2 14.5 oz. Glory Foods® Sensibly Seasoned™ Turnip Greens, drain and squeezed lightly till dry, chopped roughly
3 Tbls. Pimentos, diced 1/4", drained
Cucumbers
1 each English Cucumbers, washed and dried
1 each Green Onions, sliced thin

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Shrimp Salad
Place the frozen shrimp in a colander and drain into a bowl in the refrigerator overnight to thaw. Place the thawed shrimp in-between several paper towels and press slightly to remove excess moisture.
Add the remaining ingredients and mix until well combined. Place in the refrigerator to keep cool.
Greens and Cream Cheese Mix
Mix all the ingredients until well combined and smooth.
English Cucumbers
Split the cucumber evenly lengthwise.  Shave the skin side to assure the cucumber will sit flat, skin side down.
Using the tip of a teaspoon, carefully remove the seeds, loosening the cucumber to create a cavity the length of the cucumber, approximately 1/2" deep.
Assembly
Fill the cavity of the cucumber half way up with a smooth layer of greens cream cheese mix and leave a 1/4" border on the sides from the skin to the edge of the cavity.
Top the greens cream cheese firmly with the shrimp salad, approximately 3/4" high the length of the cucumber.  Refrigerate for an hour or so to set up.
Portion each half assembled cucumber into 7-8 evenly spaced diagonal pieces.  Place the portions on a serving tray and garnish with green onions.
Cover with plastic wrap and refrigerate till ready to serve. May be held up to 4-6 hrs prior to serving.