Defrost (if applicable) and peel shrimp.
In a small bowl, mix spices and add salt/pepper to taste.
Slice your cucumber about ¼ inch thick (about the size of a pencil eraser). You want
your cucumber to be thick enough to hold the avocado and shrimp but not overly
thick that they take over.
Slice your avocado a little thicker than ¼ inch thick. I cut my avocado in half
(length wise) and cut half-moon shaped slices. 2 slices per cucumber (or fit
accordingly depending on size of your cucumber slices).
Mix shrimp in a mixing bowl with 1-2 tablespoons extra virgin olive oil (or any other oil
of choice).
Sprinkle seasoning mix evenly over shrimp and mix until fully coated.
Add 2-3 tablespoons of oil to the pan and turn on medium/high heat. Let the pan heat
for a couple minutes until the oil is hot. Tilt the pan to make sure the oil fully
coats the bottom of the pan.
Place the shrimp in pan (you should hear it sizzle). If you don’t, you can let it heat a
little longer before adding the remaining shrimp.
Add all shrimp to pan and cook for approximately 2-3 minutes on each size. Try to flip
each shrimp only once so each side gets a nice brown. Once done, move to plate.
You should test one of your shrimp to be sure it is thoroughly cooked. The exterior should be pink with red tail and the flesh is white (slightly opaque).
Place the cucumber slices on your serving plate. Top with two slices of avocado per bite. Place one shrimp on top.