For the cucumbers:
16-20 (1/2 inch thick) cucumber slices
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lime juice
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 cup chopped cilantro
For the blackened shrimp:
2 teaspoons paprika
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon sea salt
1 teaspoon pepper
1 teaspoon dried ground thyme
1 teaspoon dried ground oregano
1/4 teaspoon cayenne
1/4 teaspoon red chili flakes
16-20 large deveined tail-on shrimp
2 tablespoons butter
Put the sliced cucumbers in a bowl and mix with the olive oil, lime juice, salt, pepper and cilantro. Cover and refrigerate until ready to serve.
Prepare the blackening seasoning by combining the paprika, onion powder, garlic powder, cumin, sea salt, pepper, thyme, oregano, cayenne and red chili flakes in a shallow baking dish or pie plate; blend together well. Coat the shrimp with cooking spray and put a few at a time in the blackening seasoning to coat all over. Set aside. Repeat until all the shrimp are coated.
In a large (10-12 inch) heavy skillet, melt the butter over medium heat. Let the skillet get hot. Place a few shrimp in (don't crowd) and pan-sear on each side for 1 1/2 to 2 minutes. Place seared shrimp on a plate. Add cooking spray to the skillet if the shrimp start to stick. Place the blackened shrimp on top of the cucumbers and serve.
Recipe Credit: The Wicked Noodle