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Cucumber Dill Creme Fraiche: Puree cucumber in small food processor or blender. Mix cucumber creme fraiche and dill weed in small bowl. Cover and refrigerate 1 hour.
Shrimp Crostini: Place shrimp and OLD BAY in resealable plastic bag. Shake to coat shrimp. Melt butter in large skillet on medium-high heat. Add shrimp. Cook 2 minutes per side without stirring until shrimp turn pink.
Serve shrimp on toasted French bread slices with Cucumber Dill Creme Fraiche. Garnish with sprig of fresh dill wave your hand emphatically and announce “Voila.”