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Peel and devein the shrimp.
Toss the shrimp in the oil and cook in a preheated (medium-high heat) heavy bottomed pan/skillet until cooked, about 2-3 minutes per side.
While the shrimp is cooling, cut the avocado in half, pit it and scoop out the flesh into a bowl.
Using a fork or a potato masher, mash the avocado until there are little to no clumps left. You want it as smooth as possible.
Slice the cucumber into slices, making sure not to make them too thin or too thick. Slice the green onion and mince the parsley.
Add the minced parsley into the avocado and mix well.
Using a spoon, place a small dollop of avocado mixture onto each slice of cucumber.
Top with 1/2 pieces of cooked shrimp (depending on their size) and sprinkle sliced green onion on top.
Make it Shellfish Free!
A shellfish-free variant of this recipe can be made.
Just substitute surimi for shrimp.
This recipe has the following nutrient totals:
Protein 16.1 g
Carbohydrates 3.98 g
Iron 0.30 mg
Fiber 2.75 g
Calcium 8.50 mg
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