Pat the shrimp dry, then dust with Cajun seasoning. Add the shrimp to the skillet and cook until the shrimp turn pink, 1-2 minutes on each side. Pipe or spoon the avocado cream into each phyllo shell.

Arrange 3 shrimp on each plate and distribute 1 cup of greens on top. Add phyllo crisps (recipe below; you can also use thin flatbreads) and chopped chives to taste.

Mix all ingredients together, except butter, saving that to brush on the phyllo. Spoon mixture on to phyllo after buttering the layers. Roll, then bake in oven preheated to 375°F for 12-15 minutes.