Begin by preparing the shrimp. Place them in a mixing bowl and drizzle with half of the olive oil. Toss gently to coat the surface evenly. Add minced garlic, then sprinkle in paprika, cayenne pepper, salt, and black pepper. Toss once more until the shrimp are fully coated with the aromatic spice blend.

Heat a large nonstick skillet over medium-high heat. Once the pan is hot, add the remaining olive oil and place the shrimp in a single layer. Sauté for 5 to 6 minutes, turning occasionally, until the shrimp are cooked through and display a vibrant pink hue with lightly caramelized edges. Remove from heat and set aside to cool slightly.

In a separate bowl, mash the avocado with a fork until mostly smooth, leaving a few small chunks for texture. Stir in the salt and fresh lime juice, combining until creamy and well balanced.

To assemble, spread a small spoonful of the avocado mixture onto each cucumber slice, gently pressing to form a base. Place one cooked shrimp on top of each slice, pressing slightly so it nestles into the avocado. Arrange on a serving platter and serve immediately for the freshest flavor and optimal texture.