<http://schema.org/recipeInstructions>
" Separate dill leaves from stems; reserve separately. From lemons, finely grate 1/2 teaspoon peel and squeeze 1/4 cup juice into large bowl. Reserve rinds. To peel and juice, whisk in mustard, cayenne, and 1/2 teaspoon salt. Whisk in oil in slow, steady stream, until blended. Dressing can be refrigerated up to 3 days. In 4-quart saucepan, combine dill stems, lemon rinds, and 8 cups water. Heat to boiling. Reduce heat to maintain gentle simmer. Add shrimp; cook 3 minutes or until just opaque, stirring. Drain. Rinse under cold water until cold; drain. Discard dill and lemon. Coarsely chop shrimp. Shrimp can be refrigerated overnight. Trim cucumbers; cut into 1/2-inch-thick slices. With melon baller, scoop out centers of slices without cutting through bottoms. Finely chop 1 tablespoon dill leaves. Gently fold into dressing along with shrimp, crabmeat, and chives. Fill each cucumber cup with 1 tablespoon salad mixture. Garnish with pomegranate and dill."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a11229/seafood-salad-cucumber-cups-recipe-ghk1211/?src=shelter_footer>