Instructions: Trim away root end of scallions. Cut scallions into 1 inch lengths, then slice lengthwise into long, thin shreds. Place in bowl of ice water to curl, about 10 minutes. Dry on paper towels. Using a zester, remove zest from lemon and lime in long, fine strips. Slice cucumber into rounds 1/2 inch thick. Trim to make uniform rounds using a 1 1/2 inch cookie cutter. This also will remove peel.

Place cucumber rounds on a serving platter. Top each with a shrimp, then drizzle with chili sauce and garnish with scallion curls and lemon and lime strips.

Note: Prepare scallion curls and zest strips, and peel and devein shrimp 1 hour ahead. Keep these ingredients covered and refrigerated. Assemble dish just before serving.

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