Ingredients
1lblarge shrimp,peeled and deveined
2clovesgarlic,finely minced
1tbspcilantro,finely chopped, plus more to garnish
1tsppaprika
½tspcayenne pepper
½tspsea salt
¼tspblack pepper
2tbspolive oil,divided
1avocado
¼tspsalt
1tbsplime juice,plus more to squeeze over finished appetizers
1English cucumber,sliced into 22 rings
Preparation
Place shrimp in a large mixing bowl and pat dry with paper towels. Add minced garlic, cilantro, paprika, cayenne pepper, salt, black pepper and oil. Stir well to combine.
Heat a large heavy pan over medium/high heat with olive oil. Once oil is hot, add shrimp in a single layer and sauté 2 minutes per side or until cooked through.
In a small bowl, mash together 1 avocado, salt and lime juice until creamy. Divide the avocado mix over 20 to 22 cucumber slices.
Squeeze fresh lime juice over the shrimp avocado bites and garnish with more finely chopped cilantro. If not serving right away, cover and refrigerate up to 4 hours before serving.
