Shrimp Appetizers with Avocado and Cucumber Recipe

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.