Add the sweet chili sauce, lemon juice, smoked paprika, salt, and black pepper to a bowl. Add the shrimp and mix well to coat each with the marinade. Refrigerate for 30 minutes.
Add the olive oil and butter to a large frying pan. Heat up over medium-high heat. Add the shrimp and cook for about 1-2 minutes per side. Remove them from the heat and set them aside.
Slice the cucumber into approximately ¼-1/5 inch thick. Gently press each piece with a small piece of paper towel to soak up the moisture. Add about 1 teaspoon of guacamole to each cucumber round.
Top each with the prepared shrimp. Repeat with the remaining ingredients. Taste and optionally season with more salt or black pepper.
Garnish with some cilantro and lime wedges. Optionally, sprinkle with some lime juice before serving. Enjoy!