- 200 g shrimp (medium size), peeled & deveined (tail on)
- 1 tbsp olive oil or butter
- 2 cloves garlic, finely minced
- Salt little
- Black pepper little
- ½ tsp dried parsley or mixed herbs
- chili flakes (for a little heat) Optional
- 1 large ripe avocado
- ½ tsp lemon or lime juice
- a little minced garlic or onion Optional
- 1 large cucumber, sliced into thick rounds (about 2–3 cm thick)
Step 1: Prepare the cucumber base
Wash the cucumber and slice it into thick rounds.Use a small spoon to gently scoop out a little of the center to create a shallow “cup”.Pat dry with kitchen paper and set aside.Step 2: Make the avocado mash
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.Add lemon juice, salt, and black pepper.Mash with a fork until creamy but slightly chunky.Taste and adjust seasoning.👉 Set aside.Step 3: Cook the garlic shrimp
Heat olive oil or butter in a pan over medium heat.Add minced garlic and sauté for 10–15 seconds until fragrant (do not burn).Add shrimp, season with salt and pepper.Cook shrimp for 1–2 minutes per side until pink and opaque.Sprinkle dried parsley and optional chili flakes.Remove from heat immediately.Step 4: Assemble
Spoon a generous amount of avocado mash onto each cucumber slice.Place one garlic shrimp on top of each avocado mound.Lightly sprinkle extra herbs or black pepper for garnish.