Grilled Shrimp with Avocado Cream on Cucumber Slices

Ingredients

• 24 shrimp (peeled, deveined, ready to cook)
• 0.5 tsp sweet paprika powder
• 0.5 tsp smoked paprika powder
• 1 organic lemon (zest and juice)
• 3 tbsp olive oil
• 2 Garlic cloves
• Salt
• Pepper
• a handful of herbs (about 5 g each; e.g., parsley, basil, chives)
• 1 small avocado (150 g)
• 125 g cream cheese (45% fat in the tub)
• 1 salad cucumber
• a handful of micro‑herbs (about 5 g)

Instructions

1. 1.

   Clean the shrimp, pat dry and place them in a bowl. Add both paprika powders, half of the lemon zest, and 2 tbsp oil.

2. 2.

   Peel and finely chop the garlic; add it to the shrimp and mix well. Heat the remaining oil in a grill pan. Grill the shrimp, turning occasionally, for 3–4 minutes over medium heat. Remove, lightly season with salt and pepper.

3. 3.

   Wash the herbs, pat dry, and roughly chop the leaves. Halve the avocado, remove the pit, scoop out the flesh, and cube it. In a blender combine avocado cubes, cream cheese, chopped herbs, and lemon juice; puree until smooth. Season the cream with salt and pepper.

4. 4.

   Trim and wash the cucumber, slice into 24 rounds, and arrange on a platter. Wash and pat dry the micro‑herbs. Spread the avocado cream over each cucumber slice, top with one grilled shrimp, and garnish everything with micro‑herbs and lemon zest.