Several hours before serving in medium refrigerator container, pour 1/2 cup Italian dressing over 1 pound, cook medium shrimp and refrigerate.

Just before serving, drain shrimp well. Serrate edge of a medium cucumber with a fork and cut into 1/8 inch slices. On each of about 30 garlic toast rounds place a slice of cucumber with a shrimp and from about 1/3 cup sour cream spoon a dot on top of each shrimp. Garnish with parsley. Serve on a pretty tray for an easy, elegant party dish.