In a small bowl, combine the finely chopped cooked shrimp, reduced-fat mayonnaise, thinly sliced green onions, finely chopped celery, dill pickle relish, and a dash of cayenne pepper. Mix until all ingredients are well incorporated. I like to pat the shrimp dry before adding it to the bowl—this keeps the salad from getting watery.

Spoon the prepared shrimp salad mixture onto the sliced cucumber rounds. Arrange on a serving platter and serve immediately for the freshest flavor and texture.