Instructions

Clean shrimp in colander with water, let dry in the colander

First score the cucumber, peel a line down the length of the cucumber.** Do this around the cucumber always going down away from you, leaving green skin on as well. Will give you a stripe pattern.

Cut the cucumber about a quarter of an inch to half an inch, not to thick that people can’t eat but not to thin that the shrimp will break it. Eyeball it is just fine. Lay the cucumbers on the platter you will use.

Add some EVOO to a medium sized skillet on medium heat. Add clean shrimp to skillet, add seasonings including salt and pepper, if you want more spice add more chili powder. Let shrimp cook for 2 minutes and flip over for another 2 minutes. Make sure tails are gone, most seafood places will take off for you.

While the shrimp are cooking smash the avocado with salt, pepper and lime juice.

Remove shrimp to a plate, let rest for a minute so not to burn you. With all ingredients ready,  hold one cut cucumber add a spoonful of smashed avocado then with the sriracha tip add 1 drop onto the avocado. Then gently add one shrimp on top and put on platter for serving.