Put the sliced cucumbers into 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 for the shrimp by combining the onion powder, thyme, garlic powder, cumin, sea salt, pepper, oregano, cayenne, paprika, and red chili flakes in a shallow baking dish; blend together until combined thoroughly.
Coat the shrimp with cooking spray and put a few at a time in the blackening seasoning mixture. Coat all over. Set aside. Repeat until all of the shrimp are fully coated.
In a large (10- to 12-inch) heavy skillet gently coat with cooking spray or olive oil over medium heat. The shrimp need to sear.
Let the skillet get hot before adding the seasoned shrimp. Place a few shrimp on the pan, and sear on each side for 1½ to 2 minutes. Remove seared shrimp to a plate. If you need to add cooking spray to the skillet to keep it from sticking, do so.
Serve the blackened shrimp on top of a cucumber slice and enjoy!
3 cup Chopped Cilantro
16 1 inch English cucumber, thick slices
1 tsp Garlic powder
2 tsp Onion powder
1 tsp Oregano, dried ground
1/4 tsp Red chili flakes
1 tsp Thyme, dried ground
2 tbsp Lime juice, freshly squeezed
Baking & Spices
1/4 tsp Cayenne Pepper
2 tsp Paprika
1 tsp Pepper
1 tsp Cumin
1 1/2 tsp Sea salt
2 tbsp Olive oil, extra-virgin
16-20 Large deveined tail-on shrimp
NA pinch Cooking Spray