INGREDIENTS:
For Cajun Shrimp:
1 lb Large Shrimp, peeled and deveined
2 cloves Garlic, finely minced
1 tbsp Cilantro, finely chopped
1 tsp Paprika
½ tsp Cayenne Pepper
½ tsp Sea Salt
¼ tsp Black Pepper
1 tbsp GravyMaster®
1 tbsp Olive Oil, divided
For Avocado Spread:
1 Avocado
¼ tsp Salt
1 tbsp Lime Juice
For Assembly:
1 English Cucumber, sliced into 22 rings
chopped Cilantro
Lime Juice
INSTRUCTIONS:
For Cajun Shrimp:
Step 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 1/2 Tbsp GravyMaster® and 1/2 Tbsp olive oil. Stir well to combine.
Step 2:
Heat a large heavy pan over medium/high heat with 1/2 Tbsp GravyMaster® and 1/2 Tbsp olive oil. Once GravyMaster® and oil is hot, add shrimp in a single layer and sauté 2 min per side or until cooked through.
For Avocado Spread:
Step 3:
In a small bowl, mash together 1 avocado, 1/4 tsp salt and 1 Tbsp lime juice until creamy.
To Assemble:
Step 4:
Divide the avocado mix over 20-22 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.
