Cucumber canapes with shrimp and lime curd

Ingredients:

• 1 kg large sea shrimp, shells and heads removed
• 3 tbsp (45 g) butter
• 1 tbsp (250 ml) 35% cream
• 1/2 tsp chili powder
• 1/4 teaspoon salt
• 1 teaspoon finely grated lime zest
• 1 teaspoon freshly squeezed lime juice
• Cucumber slices
• Lime zest, thinly striped, for garnish

Preparation:

1. In a large skillet, melt 1 tablespoon (15 g) butter over medium-high heat. Fry the shrimp, working in batches, until pink, about 4 minutes, adding additional butter after each batch. Transfer to a plate and chill in the refrigerator.
2. In a chilled bowl, combine the cream, chili powder, salt, and lime zest. Beat until smooth and fluffy. Stir in lime juice. Refrigerate the cream for 30 minutes to 2 hours.
3. Spoon a small amount of cream onto each cucumber slice. Top with a shrimp and garnish with lime zest.