Instead of stuffing ingredients into rounds of cucumber, @modernnonna has a more straightforward method. Start by cutting the cucumber in half vertically and cutting off the ends.
Peel the top of the cucumber until it’s even, and using a potato peeler, make ten thin strips of cucumber. They should look like long ribbons.
Pat them down with a paper towel, then arrange the cucumber strips on a sheet of parchment paper. Line them up so that they overlap each other, imitating a sheet of seaweed wrap.
In a skillet, sear the shrimp with your favorite seasonings for about one to two minutes. Make sure to remove any shrimp tails.
Next, add a few slices of avocado and seven pieces of shrimp on top of the sheet of cucumber slices you created.
Then, add a drizzle of spicy mayo on top. To make spicy mayo, simply combine a vegan mayonnaise with Sriracha sauce.
Roll it up, secure it with toothpicks, and cut it in between the toothpicks to create your rolls. Place another piece of shrimp on top of each roll, and enjoy!
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