1. Start by peeling the cucumber and slicing it into thin rounds. Place the cucumber slices on a serving platter or individual plates.

2. Cut the avocado in half, remove the pit, and scoop out the flesh. Slice the avocado into thin pieces and arrange them on top of the cucumber slices.

3. In a small bowl, combine the cooked shrimp with lemon juice, olive oil, chopped dill, salt, and pepper. Toss gently to coat the shrimp evenly.

4. Arrange the marinated shrimp on top of the avocado and cucumber slices.

5. Garnish with additional fresh dill if desired.

6. Serve immediately and enjoy as a refreshing keto-friendly appetizer or light meal.