Place the raw shrimp in a bowl. Add cajun spice, salt, sugar and oil, and mix together to coat the shrimp with the spices. Set aside for about 1 hour to marinate.
Heat a non stick skillet over medium-high heat. When the skillet is hot, add a drizzle of oil. When the oil is hot, cook the shrimp in batches (if the skillet is small, since you don't want to overcrowd the pan). I cook the shrimp about 1 - 2 minutes per side. Set aside the cooked shrimp and squeeze fresh lemon juice over them.
Place the shrimp in seal-able sandwich plastic bags (about 7-8 shrimp per bag), and store in the fridge (or freezer), if you're not using them right away. Thaw cooked frozen shrimp overnight in the fridge and reheat in the microwave as needed.
Cajun Shrimp Avocado Toast
Mash up the avocado flesh with a generous pinch of salt and lemon juice from 1/2 a lemon.
Spread the avocado on the two slices of toasted dark wheat bread slices. Top the avocado with the hot cajun shrimp. You can top the toast with 4 - 5 shrimp, or more if you prefer.
Top with salsa verde (or sriracha or salsa) and crumbled cojita (or a shredded cheese of your choice). Enjoy!
Recipe from The Flavor Bender by Dini Kodippili
Cajun Shrimp and Avocado Toast https://www.theflavorbender.com/cajun-shrimp-and-avocado-toast/