Score the outside of the cucumber with a large citrus peeler, then slice cucumber into 1½-inch lengths. Scoop out a little of the center of each length using a rounded teaspoon measure or melon baller. Set aside upright.

Cut radish slices crosswise into 1/8-inch sticks so they resemble double-ended matchsticks, having red tips at both ends.

In a medium glass or ceramic bowl, combine radishes, snow peas, yoghurt, coriander, onion, cilantro, lemon zest, and salt. Mix well. In a small bowl, toss avocado in lemon juice until evenly coated. Gently fold into the radish mixture.

Place spoonfuls of the radish mixture on top of the cucumber cups. Skewer the shrimp with a toothpick and insert down the middle of the cucumber.

Makes 8 appetizers.

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