Ingredients:

  • 1 lb Large Shrimp (16-20 count), peeled and deveined
  • 1 tbsp Avocado oil
  • 1/2 tsp Smoked paprika
  • 1/2 tsp Garlic powder
  • 1/4 tsp Fine sea salt
  • 2 Large Hass Avocados, cubed
  • 1 pint Cherry tomatoes, halved
  • 1/2 Large English cucumber, quartered and sliced
  • 1/4 cup Red onion, finely diced
  • 1 head Butter lettuce, approximately 200g
  • 1/4 cup Extra virgin olive oil
  • 3 tbsp Fresh lime juice
  • 1/2 cup Fresh cilantro, finely chopped
  • 1 clove Garlic, grated
  • 1/2 tsp Cumin
  • Salt and black pepper to taste

Instructions:

  1. Pat the shrimp completely dry with paper towels. Season with smoked paprika, garlic powder, and fine sea salt.
  2. Heat a skillet over medium-high heat with avocado oil. Sear the shrimp for 2 minutes per side until they form a 'C' shape and become opaque.
  3. Remove shrimp from heat and set them on a plate to cool slightly.
  4. In a small jar or bowl, combine olive oil, lime juice, grated garlic, cumin, and chopped cilantro. Shake until the liquid looks creamy and fully blended.
  5. Prepare the vegetables by halving the cherry tomatoes, slicing the cucumber, and finely dicing the red onion.
  6. Cube the avocados and place them in the large mixing bowl.
  7. Add the cucumber, tomatoes, and red onion to the avocado. Pour half the dressing over and gently fold until everything is glistening.
  8. Add the slightly cooled shrimp to the bowl.
  9. Lay the butter lettuce leaves on a platter or in individual bowls. Spoon the shrimp and avocado mixture over the leaves and drizzle with the remaining dressing.