Avocado Cucumber Roll with Shrimp and Wasabi Aioli {GF, DF}

large English cucumbers (thinly sliced on a mandolin)

avocados (halved and sliced into 6 pieces per half)

few tablespoons black sesame seeds

large shrimp (boiled until cooked through, peeled and deveined)

For the sauce:

mayonnaise

wasabi paste

gluten free tamari

lime juice

limes (zested)

optional: Sriracha as a garnish