Heat 1 tablespoon of olive or avocado oil in a large skillet over medium-high heat. Once the oil is shimmering, add the peeled and deveined shrimp along with the minced garlic. Cook for 3-4 minutes until the shrimp turn pink and opaque, stirring occasionally.

Once the shrimp are perfectly cooked, season them with sea salt and fresh ground black pepper to taste while they are still in the skillet. Remove the skillet from heat and let the shrimp cool for a few minutes.

In a large mixing bowl, gently combine the cooled shrimp with the halved cherry tomatoes, diced avocados, sliced chili, and chopped cilantro.

Drizzle the remaining tablespoon of oil over the salad mixture. Squeeze the fresh lemon juice and zest on top, elevating the bright flavors of the salad.

Before serving, taste your salad and adjust the seasoning if needed. Once satisfied, serve immediately.

Scoop generous portions of the salad into bowls, either chilled or at room temperature. Enjoy!