In a large mixing bowl, combine peeled and deveined shrimp with minced garlic, chopped cilantro, paprika, cayenne pepper, sea salt, black pepper, and 1 tablespoon of olive oil. Toss everything together using a spatula until the shrimp are evenly coated with the seasoning. Let the shrimp marinate for about 5 minutes.

Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once the oil is shimmering, carefully add the marinated shrimp in a single layer. Cook the shrimp for about 2 minutes on each side, or until they turn pink and develop a golden sear. Remove the shrimp from the skillet and set them aside to cool slightly.

In a separate medium bowl, scoop out the flesh of ripe avocados and add salt and freshly squeezed lime juice. Mash the avocado until it reaches a creamy consistency without large lumps. Adjust seasoning if necessary.

Take the cucumber and slice it into thick rounds, approximately half an inch each. Spread a generous layer of the creamy avocado mixture onto each cucumber slice, ensuring it reaches the edges. Place a piece of the cooked Cajun shrimp on top of the avocado spread on each cucumber.

Finish your Avocado Cucumber Shrimp appetizers with a drizzle of freshly squeezed lime juice and sprinkle additional chopped cilantro over the top. Serve immediately for the best flavor and texture.