0 hours 5 mins
0 hours 3 mins
0 hours 8-10 mins
1 Ripe avocado
12 Slices English Cucumber, cut into 1/4 inch rounds
1 Tbsp. Chili mix
2 Tbsp. Salsa
1 Tbsp. chopped green onion
2 Limes, 1 juiced and 1 cut into wedges
Kosher salt and freshly ground black pepper
3. Heat a skillet over medium high heat. Spray the skillet with the cooking spray. When hot, add the shrimp and cook until pink and cooked through (about 3-4 minutes).
4. Place a heaping teaspoon of the avocado mix on each cucumber slice and top with a cooked shrimp. Place them on a platter, sprinkle with the chopped green onion and serve with lime wedges on the side.
NOTES: This is a super easy, super healthy appetizer, brunch item or even a light lunch. I make it really easy on myself by using a premade, store bought chili mix. I keep the package right in my spice cabinet and use it to season shrimp, seafood, chicken and steak. It is just a great time saver and if you experiment with mixes, you’ll find your favorite and find one that matches your heat level tolarance. As you know, I’m a whimp with heat so I’ll buy mild or “regular” chili or taco seasoning at my local grocery store. Out here in California, that is Ralphs but you’ll find them from various brands in all stores. Go as spicy as you like…these are your appetizers!
The same goes for the salsa. I’ll buy a tub of pre-made, salsa in the deli section. It is freshly made and another really big time saver midweek. Whatever you do, don’t buy a jar of this in the middle of the store. There is no comparison to fresh salsa. Who knows what preservatives are in it or how long it has been on that shelf. Since most of the time, I make my own, having a container of the fresh stuff in the fridge is an easy backup for me.
You can serve the shrimp warm on the avocado or at room temperature. A squeeze of lime freshens up the dish…don’t omit it. Did I mention, they go great with Margaritas? Whip up a plate of these shrimp bites and a Pitcher of the Best Margaritas and have a party! Enjoy.