12 raw shrimp
12 avocado pieces
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp dried parsley
Couple splashes Soy Sauce
Sriracha Hot Sauce
Lemon or Lemon Juice
1 TB Butter
-Rinse and take tails off of shrimp. If they are not deveined or shelled already do that as
-Put them in a bowl and pour just enough olive oil on the shrimp so that you can toss and
coat them in it.
-Toss garlic powder, cayenne, black pepper, dried parsley, and soy sauce in the bowl with
the shrimp. Toss until coated evenly and set aside.
-Peel Cucumber as desired and then slice 12 slices off of it. This will be the base for your
stacks. Place them on serving platter. Set aside.
-Get out your Sriracha hot sauce.
-Peel and slice Avocado into pieces about the size of the shrimp give or take. Set aside.
-Also get out your Sesame Seeds so they are ready for sprinkling.
-Set seeds, sauce, platter of cucumber slices, and avocado together in an assembly line.
-Into an already hot skillet carefully add 1 TB butter. Once the butter is melted, place the
shrimp and any extra of its seasoning/juice in it as well.
-Grill on med/high heat for 2 minutes per side.
-Once the time is up, remove from heat and squeeze with a generous squeeze of fresh
-Immediately bring pan of shrimp over to assembly line.
-Now like making a sandwich, top each cucumber slice with one shrimp.
-Top each shrimp with a small drizzle of Sriracha. Taste Sriracha first ans see how much
spice you can handle.
-Top each drizzle of Sriracha with Avocado.
-Now sprinkle with Sesame Seeds and serve!
Recipe from http://www.cookinandkickin.com/2012/01/california-spicy-shrimp-bite.html