Use a Mandoline to slice cucumber lengthwise a bit smaller than 1/8 inch thick. You will need 18 thin strips. Place on a paper towel and press a few times with another paper towel to reduce the water content. Set aside.
Finely chop the red bell pepper and 3 ounces of cooked shrimp (use a small food chopper). Then cut the remaining shrimp, red pepper, and avocado into small pieces (1/4 inch). You want a visible piece of shrimp, red pepper, and avocado for each roll. Drizzle lime juice over the avocado and set all items aside.
In a small bowl combine the softened cream cheese with the finely chopped red pepper pieces and shrimp.
Lay all of the cucumber slices on top of toasted sesame seeds before rolling. Press down slightly so the seeds will stick to the cucumber. Start at one end and spread the cream cheese mixture the length of the cucumber. Add the larger pieces of shrimp, red pepper, and avocado on top of the cream cheese mixture. Roll tightly from the end. The cream cheese on the end should seal the outer edge and the toasted sesame seeds should be visible on the outside of each roll.
Place a caper or two on top of each roll and a small amount of dill.
Refrigerate for 10 minutes then serve cold. Serve with wasabi paste and soy sauce for dipping.
Combine a very small amount of the plated wasabi with the soy sauce in a small server ramekin and stir - taste for heat.
GLUTEN FREE (Use Goya capers and Coconut aminos in place of soy sauce).Instead of wasabi and soy sauce for dipping you can also try our special dipping sauce found in our "Dim Sum" recipe - go to Low Carb Pork Shumai. You can also use a "Y" peeler to thinly slice the cucumber.