A fresh cucumber slice sits on top of this delectable plate of shrimp appetizers, creamy avocado, and plump, juicy cajun shrimp.

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

How to Make Cajun Shrimp:

1. Put the shrimp in a sizable mixing basin, and use paper towels to pat dry. Add minced garlic, 1 Tbsp cilantro, 1 tsp paprika, 1/2 tsp cayenne pepper, 1/2 tsp salt, 1/4 tsp black pepper and 1 Tbsp olive oil. Stir well to combine.
2. Using 1 Tbsp of olive oil, warm a sizable, heavy pan over medium/high heat. After the oil is hot, put the shrimp in a single layer and cook for two minutes on each side, or until fully cooked.

How to Make Avocado Spread & Assemble:

1. 1 avocado, 1/4 tsp salt, and 1 Tbsp lime juice should be mashed together in a small bowl until smooth. Distribute the avocado mix over 20-22 cucumber slices.
2. Sprinkle more finely chopped cilantro on top of the shrimp avocado bites after adding a squeeze of fresh lime juice. Cover and chill in the fridge for up to 4 hours if not serving right away.