Chipotle Shrimp Guacamole Cucumber Stacks

Step 1Heat half of the olive oil in a heavy-bottomed skillet (cast iron works well). Once heated, add the garlic and fry, stirring, around 30 seconds. (Note: feel free to skip the garlic if low FODMAP)

Step 2Add the shrimp, chipotle chile seasoning and salt and stir to combine. Cook, stirring, until both sides of the shrimp are cooked, about 2 to 3 minutes.

Step 3Remove from the heat and use a slotted spoon to transfer into a plate. Do not leave in the skiilet as the shrimp may overcook.

Step 4Juice the lemon (or use lime). Halve the avocado and remove the stone.

Step 5Meanwhile, cut cucumber into 12 rounds ¹/₂ to 1 cm (¹/₄ to ¹/₂ inch) thick.

Step 6Using a spoon, scoop the avocado flesh into a bowl. Add the remaining oil, salt, pepper and lemon juice. Mash using a fork.

Step 7Top each cucumber slice with a teaspoon of guacamole, then top with shrimp. Sprinkle with finely chopped chives or thinly sliced green onion, parsley or cilantro.

Step 8Serve immediatelly or refrigerate in a sealed container for up to a day.