To a large mixing bowl, drizzle shrimp with 2 tablespoons olive oil, then sprinkle with 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon smoked paprika, and ¼ teaspoon kosher salt. Toss to coat.
Thread your shrimp on a skewer for easy grilling.
Preheat your grill to 350-450 degrees F. Grill the shrimp over direct, medium heat for 5-7 minutes, turning the shrimp halfway through the process. The outside of the shrimp should turn a nice pink color when it is cooked while the meat inside should be white and opaque.
In a small bowl, combine 1 cup Hatch Chile Guacamole with the 2 tablespoons fresh lime juice and 1 tablespoon cilantro.
To assemble the bites: Top each cucumber round with a spoonful of Hatch Chile Guacamole and a grilled shrimp. Garnish with additional fresh cilantro and queso fresco. Serve immediately.