Avocado Cucumber Shrimp Appetizers

Servings: 22 shrimp appetizers Ingredients for Cajun Shrimp: 1 lb large shrimp, peeled and deveined 2 garlic cloves, finely minced 1 Tbsp cilantro, finely chopped, plus more to garnish 1 tsp paprika 1/2 tsp cayenne pepper 1/2 tsp sea salt 1/4 tsp black pepper 2 Tbsp olive oil, divided For the Avocado Spread: 1 avocado 1/4 tsp salt 1 Tbsp lime juice, plus more to squeeze over finished appetizers 1 English Cucumber, sliced into 22 rings

Ingredients

Place shrimp in a large mixing bowl and pat dry with paper towels. Add minced garlic, 1 Tbsp cilantro, 1 tsp paprika,

Instructions

1/2 tsp cayenne pepper, 1/2 tsp salt, 1/4 tsp black pepper and 1 Tbsp olive oil. Stir well to combine.

Heat a large heavy pan over medium/high heat with 1 Tbsp olive oil. Once oil is hot, add shrimp in a single layer and sauté 2 min per side or until cooked through.

In a small bowl, mash together 1 avocado, 1/4 tsp salt and 1 Tbsp lime juice until creamy. Divide the avocado mix over 20-22 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.

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