Shrimp Cucumber Bites

You know the saying time flashes before your eyes...it's absolutely true.  As I was trying to figure out what to cook and blog this week, I saw this one in my que...from July...of LAST summer!

Well, as they also say...better late than never.

So, as I was saying, our friends made these last summer for a 4th of July party they hosted (hence the red platter).  These little beauties are so, so, so good!  Refreshing and light, but pack a flavorful bite.  Not only are these perfect during our no meat Fridays for entertaining, but I will definitely make these for upcoming Cinco de Mayo.

Shrimp Cucumber Bites
Courtesy of Delish.com

1/3 c. extra-virgin olive oil
1/4 cup lime juice
2 Tbl honey
2 cloves garlic, minced
1 tsp Cajun seasoning
Kosher salt
1 lb. shrimp, peeled and deveined, tails discarded
2 large cucumbers, peeled and sliced about 1/4 to 1/2 inch thick

Guacamole (feel free to use your own favorite recipe or store purchased version)

In a large bowl, combine oil, lime juice, honey, garlic, and Cajun seasoning.  Season with salt.  Add shrimp and toss until fully coated, then cover and refrigerate for 30 minutes or up to an hour.

In a large skillet over medium heat, cook shrimp until pink and completely opaque, about 2 minutes per side.  Remove from heat.

Place a tablespoon sized dollop of guacamole on each cucumber slice.  Top with shrimp and garnish with cilantro (optional).

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