I've been dying to share this recipe for so long! It's right up my alley too, easy gourmet, fast, low cal, and chic! I absolutely love Gina Homolka from Skinny Taste. Her recipes are always my favorite and this is no exception. .

Spicy California Shrimp Stack

1-1/3 cups cooked short-grain brown rice (from 1/2 cup uncooked)

2 tablespoons rice vinegar

8 ounces cooked shrimp, peeled and tails removed

1 cup diced cucumber (about 1 small)

1 teaspoon chopped fresh chives

1/2 cup mashed avocado (about 1 medium)

4 teaspoons reduced-sodium soy sauce

4 teaspoons mayonnaise

1 teaspoon Siracha sauce

Cook the rice and then add in rice vinegar. Evenly spread the rice on a pan to cool. Cut the shrimp into once inch cubes, then combine cucumber and chives. In a different bowl combine mayo and Siracha.

Spray a 1 cup measuring cup with oil, layer 1/4 cup cucumber