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Place shrimp in a large mixing bowl and pat dry with paper towels. Add minced garlic, 1 Tbsp cilantro, 1 tsp paprika, ½ tsp cayenne pepper, ½ tsp salt, ¼ tsp black pepper and 1 Tbsp olive oil. Stir well to combine.
Heat a large heavy pan over medium/high heat with 1 Tbsp olive oil. Once oil is hot, add shrimp in a single layer and sauté 2 min per side or until cooked through.
In a small bowl, mash together 1 avocado, ¼ tsp salt and 1 Tbsp lime juice until creamy. Divide the avocado mix over 20-22 cucumber slices.
Squeeze fresh lime juice over the shrimp avocado bites and garnish with more finely chopped cilantro. If not serving right away, cover and refrigerate up to 4 hours before serving.