In a large glass bowl, mix the shrimp with cumin, smoked paprika, minced garlic, juice from one lime, and 1 tablespoon of avocado oil. Toss to coat and let it marinate for 15 minutes for more flavor.

Heat the remaining avocado oil in a skillet over medium heat. Add the shrimp and sauté for 3-4 minutes until they turn pink and opaque.

In another large bowl, combine the cooked shrimp with diced avocado, chopped cilantro, sliced chili, juice from the second lime, and any leftover oil. Gently toss to mix all the flavors.

Season to taste with sea salt and freshly ground black pepper.

Take a spoonful of the shrimp mixture and place it in each lettuce leaf. Fold and enjoy.