Shrimp. Pat shrimp (20) completely dry using paper towels and place in a large bowl. Sprinkle with cajun seasoning (2 teaspoons) and toss to evenly coat. Heat oil (1 tablespoon) in a large skillet. Once shimmering add the shrimp and cook for 2-3 minutes on each side, or until the edges are golden and the center is cooked through.
Avocado. Meanwhile, mash together the avocado layer ingredients together in a bowl.
Assemble. Place cucumber slices (1/4" thick) in a single layer on your serving dish. Cover with a dollop of avocado, then place a piece of shrimp on top. Sprinkle the top with additional cilantro and smashed cheese crisps. Enjoy!
Mild Tasting Oil. You want an oil with a high smoke point and mild flavor -- think avocado, vegetable, safflower, sunflower, peanut. Skip EVOO, coconut, or sesame oil.
Avocados. Go for haas! They’re higher in fat, creamier, and WAY more delicious than regular.
Parmesan crisps add a bit of crunch to this recipe. I like to buy the individual snack packs and break them into small pieces by hitting the closed bag with a rolling pin.
Storage tips. These are best served immediately, but if you do have leftovers, place them on a plate covered in paper towels (the cucumbers will release liquid!) and squeeze extra lime juice over the top to prevent the avo from bowning.
Nutritional information is for 1 cucumber bite if you make 20 using this recipe and doesn't include the parmesan crisp topping: