Ingredients
1-1/2 cups olive oil3/4 cup lemon juice2/3 cup dry white wine1/4 cup Greek seasoning4 garlic cloves, minced1 pound uncooked shrimp (31-40 per pound), peeled and deveined2 large cucumbers1 package (8 ounces) cream cheese, softenedMinced fresh parsley
Preparation
In a large bowl, whisk the first 5 ingredients until blended. Pour 1-1/2 cups marinade into a large bowl. Add shrimp and stir to coat. Cover and refrigerate 45 minutes.
Meanwhile, pour remaining marinade in a 4- or 5-qt. slow cooker. Cook, covered, on high 45 minutes. Drain shrimp, discarding marinade in bowl. Add shrimp to slow cooker. Cook, covered, on high until shrimp turn pink, about 20 minutes, stirring once; drain.
Cut each cucumber into 1/4-in.-thick slices. Scoop out centers, leaving bottoms intact. Pipe cream cheese onto each cucumber slice; top with shrimp and parsley.
