Begin by preheating the oven to 400 degree F. In a bowl combine the shrimp, avocado oil, garlic granules, sea salt and pepper. Toss to combine. Place shrimp on a rimmed baking sheet with a little space between each shrimp. Bake for 10 minutes, or until the shrimp is opaque, and set aside to cool.
Make the peanut dressing by combining the peanut butter, rice vinegar, coconut aminos, maple syrup, sriracha, garlic granules, ground ginger and water together. Whisk until combined, shake in a mason with a lid, or blend in a mini blender.
Dice the mini cucumbers into bite size pieces. Peel and dice the avocado. To make the salad, mix together the cucumber, avocado, shrimp and half the peanut dressing Add more dressing as needed. To serve, top with basil and peanuts. Enjoy!