Method
Bring wine, water, oregano, dill and salt to a boil; add shrimp and return to a boil. Boil 1 to 2 minutes. Let shrimp cool in cooking liquid until they can be handled. Peel and devein, retaining tails, if desired. Set aside.
To Serve
Spread small toasts or cooked small red potato slices with Italian Hummus. Top with shrimp that have been split and spread, leaving rails intact.
Fill cherry tomatoes (seeds removed) or small mushrooms (stems removed) with Italian hummus and top with shrimp.
Cut thin slices of zucchini or cucumber, spread lightly with Italian hummus and wrap around shrimp. Place a small mound of Italian hummus on one end of vegetable slice, roll and sit upright on a parsley or celeryleaf; hang a shrimp over edge. Garnish shrimp canapes with black olives, capers, roasted red pepper strips,etc.