Crisp lettuce, tangy-limey shrimp and creamy avocado. This look really delicious.
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 olive extra virgin olive oil, divided in half.
Sea salt and fresh 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 chilli, thinly sliced.
In a large glass bowl, add shrimp, all seasonings, juice of one lime, garlic and 1 tbsp of oil.
Season with sea salt and pepper to your taste, then stir well to coat.
If you like, covered and refrigerate/marinate for 15 minutes.
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, chilli slices, juice of 1 lime and remaining oil.
Gently stir to combine.
Taste test and season with a pinch of sea salt and pepper if needed.
Add a spoonful of the avocado shrimp mixture on lettuce leaves.