Shrimp Appetizers with Avocado & Cucumber

Ingredients

Method

1. Place shrimp in a large mixing bowl and pat dry with paper towels. 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. Heat a large heavy pan over medium/high heat with 1 Tbsp olive oil. Once oil is hot, add shrimp in a single layer and sauté 2 min per side or until cooked through.

Prep 15m | Cook 5m | Ready 20m

Return to Shrimp Recipe

• 454g large black tiger prawns 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

Preparing Cajun Shrimp:

1. In a small bowl, mash together 1 avocado, 1/4 tsp salt and 1 Tbsp lime juice until creamy. Divide the avocado mix over 20-22 cucumber slices.
2. 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.

Preparing Avocado Spread: