We rolled straight from a busy weekend into a busy week. Monday was insanity – insanity at work, children giving our babysitter what for, you name it. When I walked into work on Monday, it was with a bag full of cucumbers. One of the COVID-19 screeners at the front desk inquired about my “snacks” and she was quick to pronounce her love for cucumbers. Then the second screener chimed in with her professed love for cucumbers.
Needless to say, that was a quick and easy delivery of 6 cucumbers. I think my co-workers and neighbors are tiring of cukes, so…everyone wins!
The day progressed and by the time I left work, I’d barely moved. We’re working through lunches and just busy, busy, busy. The irony of healthcare – being so busy taking care of others that we forget to care for ourselves. I’m vowing to return to my lunch time walks next week! Going to bed with 4,000 steps cannot be a common occurrence!
Anyway, Monday evening was spent podcasting with the guys – a garden update on how their gardens turned out this year. Tune in for that episode on September 6th! On Monday, Mark had picked our 116th, 117th, 118th, 119th, 120th, 121st, and 122nd cucumbers for the season. YOU GUYS…it’s insanity. I won’t give away his secret to success, you’ll have to tune into the show to learn more 😉
P.S. Our count is now up to 125.
So there we are, Mark and I podcasting at 8:30pm in our bedroom. Gina asked what Mark’s favorite thing I’ve made with all these cucumbers has been. I was floored when he said these Avocado Cucumber Shrimp Appetizers. Not that they weren’t delicious, because they are, but he didn’t ooo and ahhh over them in the moment. But our guests sure did!
I snapped only a few half-assed photos before moving forward with serving them. I always get a little camera shy with visitors around. Food blogging is kind of funny that way…there’s taking pictures of food and then there’s food blogger food photography – the lights, the camera, the action. It’s an art and while I haven’t quite mastered it, I’m working on it! So while the photos aren’t THE best, the colors make-up for the lack of effort. Lack of effort also applies to the prep of these appetizers – they’re so, so easy despite their show-stopper presentation!
- 1 lb large shrimp, peeled and deveined, tail removed
- 2 Tbsp olive oil divided
- 2 garlic cloves, minced
- 2 tsp paprika
- 1/4 to 1/2 tsp cayenne pepper*
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 large avocado
- 1/4 tsp salt
- 1 Tbsp lime juice
- 1 English cucumber, cut into 20 slices
- Place shrimp in a medium bowl; drizzle with the olive oil and gently toss to coat. Add the garlic and sprinkle seasonings (paprika through pepper) over shrimp; gently toss to coat.
- Heat a large, nonstick skillet over medium-high heat. Once hot, add the shrimp and cook for 5-6 minutes or until pink and cooked through. Turn off heat and set aside.
- In a medium bowl, mash the avocado with the backside of a fork until few small lumps remain. Add the salt and lime juice; mix well.
- Place a small amount of mashed avocado on each cucumber slice. Top with a shrimp, pressing down to spread the avocado and help the shrimp stick to the avocado. Serve immediately.
*use more or less cayenne, depending on your preference for heat
Recipe from Natasha's Kitchen
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 40Total Fat: 2.4gTrans Fat: 0gCholesterol: 25mgSodium: 128mgCarbohydrates: 1.2gFiber: 0.5gSugar: 0gProtein: 3.3g
Need more snack or app ideas? Here’s some ideas for you!
- Buffalo Chicken Bread
- Gluten-Free Quinoa Pizza Bites
- Heirloom Tomato Bruschetta with Basil Ricotta
- Basil Ricotta Toast with Garlicky Charred Tomatoes and Squash