Peel and clean your shrimp, leaving the tail end on.

Bring a pot of 4 cups or 960ml water with one teaspoon of salt to the boil.

Add in the shrimp and remove the pot from the heat.

Leave to rest for 3-4 minutes or until the shrimp are have turned pink.

Drain the pot and rinse the shrimp with cold water.

Put in the refrigerator to drain with the colander over a bowl to catch any dripping.

Stir together softened cream cheese, feta, fennel, chopped fresh chives, fresh lemon juice, and salt. If it's too thick for a piping bag or to squeeze out of a plastic bag with the corner cut off, add a couple of tablespoons of warm water, mixing well between each addition.

Cut cucumbers into 24 ½ in or 2 cm slices, discarding the rounded ends.

Using a melon baller or small spoon to scoop the seeds from centers of the cucumber slices, being careful not to cut all the way through the bottom.

Use a plastic bag with a corner cut off or a piping bag and tip to overfill the cucumber cups with the spicy cheese.

Top each with a cold boiled shrimp.

Add extra chili slices and chopped fennel fronds for garnish, if desired.