Instructions: 1. Rinse shrimp with cold running water and pat dry with paper towels.

Remove peel from from cucumbers in 1 inch wide strips, leaving some green peel between strips. Slice each cucumber length wise in half, remove seeds from each half and cut crosswise into 1/2 inch wide slices

2. Preheat broiler. Cut crusts from bread; spread with margarine and sprinkle with parmesan cheese and parsley. Cut each slice diagonally in half and place on cookie sheet.

3. In nonstick 12 inch skillet, heat olive oil over medium heat. Add garlic and cook just until it begins to brown. With slotted spoon remove garlic from skillet and discard. In oil remaining in skillet cook green onions until golden.

4. Add shrimp, salt, pepper and cook stirring occasionally until shrimp is pink; stir in lemon juice.

5. To shrimp mixture in skillet add cucumbers; cook stirring until cucumbers are tender crisp.

6. While cucumbers are cooking, toast bread; place cookie sheet on rack in broiler at closest position to the heat. Broil 1-2 minutes until golden brown.

7. To serve, arrange shrimp mixture on 4 warm dinner plates; serve with parmesan toast.

NOTES : This sounds sooo delicious... it should be bad for you but its not....

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.