1.5 lb. raw shrimp, peeled and deveined
2 tsp ground cumin
1 tsp smoked paprika
2 cloves fresh garlic, minced
2 Tbsp avocado oil, or extra-virgin olive oil, divided in half
sea salt and fresh ground black pepper
freshly ground black pepper
2 fresh limes
a handful of fresh cilantro leaves, chopped
8-10 romaine or butter lettuce leaves, rinsed and pat dried
1 large avocado, diced
1 red chili, thinly sliced
In a large glass bowl, add shrimp, all seasonings, juice of 1 lime, garlic, and 1 Tablespoon of oil.
Season with sea salt and pepper to your taste, then stir well to coat.
If time allows, refrigerate/marinate for 15 minutes or so, covered.
Heat oil in a large skillet over medium heat. Add shrimp and cook until just pink, about 3-4 minutes
In a very large bowl add cooked shrimp, diced avocado, cilantro, chili slices, juice of 1 lime and remaining oil.
Gently stir to combine.
Taste test and season with a pinch of sea salt and pepper of needed.
Add spoonfuls of the avocado shrimp mixture lettuce leaves as shown, and enjoy.