Peel the top surface of 1 English cucumber with the vegetable peeler until it is flat and even.

Cut the cucumber lengthwise into 10 thin, long slices using a chef's knife.

Arrange 5 cucumber slices in an overlapping horizontal row on paper towels to create a rectangular sheet.

Pat the cucumber sheet dry with paper towels to remove excess moisture.

Season 10 peeled shrimp with 1/4 teaspoon salt, 1/4 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1 pinch black pepper.

Heat 1 tablespoon olive oil in a frying pan over medium heat.

Cook the seasoned shrimp for 2 to 3 minutes per side until opaque and fully cooked.

Place half of the sliced avocado along the lower third of the cucumber sheet.

Arrange 4 cooked shrimp in a line over the avocado slices.

Drizzle 1/2 tablespoon spicy mayo over the shrimp filling.

Roll the cucumber sheet tightly around the filling, starting from the filled edge.

Cut the roll into 5 bite-size pieces with a sharp chef's knife.

Repeat the assembly process with the remaining 5 cucumber slices and remaining filling ingredients.

Top the two rolls with the remaining 2 cooked shrimp and drizzle with the remaining 1/2 tablespoon spicy mayo before serving.