Ever get invited to a get-together and need a quick easy starter? These are bariatric-friendly, simple to prepare, and look adorable. No wonder we want to make them :)
PREP TIME: 20 MINS TOTAL TIME: 60 MINS
For the Shrimp:
1/3 cup Extra Virgin olive oil
1/4 cup lime juice
1 tbsp Splenda
2 cloves garlic, minced
1 tsp cajun seasoning, or pinch chilli powder
400 gm raw shrimp, peeled and deveined, tails removed
For the Guacamole:
2 ripe avocados
2 tbsp lime juice
1/2 red onion, finely diced
1 jalapeño (or chilli), finely chopped
2 tbsp freshly chopped coriander
2 telegraph cucumbers, sliced 1cm thick
In a large bowl, combine oil, lime juice, Splenda, garlic and Cajun Seasoning (chili). 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 frying pan over medium heat, cook shrimp until pink and completely opaque, about 2 minutes per side. Remove from heat.
In a medium bowl, mash avocados. Add lime juice, red onion, jalapeño and coriander and stir to combine. Season with salt.
Place tablespoon-sized dollop of guacamole on each cucumber slice. Top with shrimp and garnish with more coriander.