Firecracker Shrimp with Guacamole

On a delightful spring weekend, we sought a refreshing appetizer that would complement the sunny weather. Our choice landed on grilled shrimp served over guacamole and English cucumber. The combination creates the perfect bite-sized treat, ideal for enjoying the outdoors. To accompany this delightful dish, we suggest a crisp Chardonnay or a Sauvignon Blanc for those who prefer a different white wine option. We particularly enjoyed the 2016 JM Cellars Chardonnay, which provided a balanced flavor profile without overwhelming oakiness.

This recipe is not only quick to prepare but also suitable for serving a crowd, making it ideal for gatherings and events. We conducted several test runs to ensure we found the best approach. In our exploration, we discovered the remarkable line of Kosmo’s Q Clean Eating rubs. After careful consideration, we settled on the “Freakin’ Fiesta” rub to add a delightful kick to the dish. By keeping the guacamole slightly chunkier in texture, we found that it held together better, particularly for those of us who enjoy savoring these two-bite wonders.

Firecracker Shrimp with Guacamole

Recipe by SueAnn A.Course: Grills, Misc, Recipes, Seafood, StartersCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




  • 1 lb of shrimp, peeled and deveined

  • 1-2 English cucumbers, washed but not peeled

  • 1 avocado (or chunky guacamole to your preference)

  • 1 lime

  • 1 bottle of Kosmo’s Q “Freakin’ Fiesta” rub

  • 1 tbsp olive oil

  • 1 tsp garlic powder

  • Salt and pepper (to taste)

  • 1 tsp Tabasco sauce (to taste)


  • Start by washing and drying the shrimp. Place them in a bowl and drizzle about 1 tablespoon of olive oil over them, making sure they are evenly coated.
  • Add about 4 tablespoons of Kosmos Q’s Freakin’ Fiesta rub or your favorite to the bowl with the shrimp. Mix well until the shrimp are thoroughly coated with the rub.
  • Preheat your grill to direct heat. Carefully place the shrimp on the grill and keep a close eye on them, as they will only need a few minutes to grill on each side.
  • While the shrimp are grilling, prepare the English cucumbers. Slice them at an angle into thin slices that are wide enough to hold the guacamole and shrimp.
  • Spoon a dollop of guacamole onto each cucumber slice, and then place a grilled shrimp on top.
  • Finally, give the dish a burst of flavor by squeezing a little fresh lime juice over the shrimp before serving.

Join us in The Hawk's Nest!

Join our monthly newsletter for Recipes, Reviews, and more straight to your inbox.


One Comment

  1. Pingback: Ignite Your Fourth of July with our Backyard Party Menu - BBQ Hawks

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.