Clean and pat shrimp dry. Add some olive oil to a skillet on medium heat. Cook shrimp for 2-3 minutes on each side, flipping halfway. Transfer cooked shrimp to a cutting board and chop into half-inch pieces.
Wash and dice cucumber. Cut avocado in half and remove the seed. Score the insides of each half creating small, half-inch squares. Peel back the skin, or scoop the cubed fruit into a medium bowl with shrimp and cucumber.
Add mayonnaise, dijon mustard, lemon juice, sugar, and a few cracks of salt & pepper to the bowl mix.
Serve in a wrap, with rice, or lettuce cups. Sprinkle on some chili flakes for a little heat.
