Cucumber Shrimp Canapes

2 medium-to-large cucumbers, peeled
10 medium-sized cooked, peeled, de-veined shrimp
1/4 cup chilled magical pink sauce (see below)
parsley
1 loaf white sandwich bread
Slice peeled cucumbers into 18 equal slices. Slit prepared shrimp into two equal halves (down and through vein area). Using glass or round cookie cutter, cut out one round per slice of bread. Spread one side of each round with pink sauce, leaving 1/8" to 1/4" of bread exposed. Place a slice of cucumber on top of each prepared round and then the split half of the shrip on top of it. Garnish with a small leaf of parsley. Store in refrigerator until time to serve.

Magical Pink Sauce
1 cup mayonnaise (you can use light, but not fat-free)
1/3 cup ketchup
2 T. horseradish
juice of 1 small lemon, strained

In a medium size bowl, stir together mayonnaise, ketchup and horseradish. Gradually add lemon juice. Store in covered container in refrigerator until read to use.
 
-via former mlob blog