In a large skillet, heat 1 tablespoon of olive or avocado oil over medium-high heat.

Add the peeled and deveined shrimp to the hot skillet along with freshly minced garlic. Sauté for about 3-4 minutes until shrimp is pink and opaque.

Once shrimp is cooked, season generously with sea salt and black pepper and set aside to cool slightly.

In a large mixing bowl, combine the cooked shrimp, diced avocado, halved cherry tomatoes, sliced green chili, and chopped cilantro or parsley. Toss gently to distribute ingredients evenly.

Drizzle the salad with the remaining tablespoon of oil, squeeze fresh lemon juice, and add lemon zest. Toss until well coated.

Taste the salad and adjust the seasoning with additional salt, pepper, or lemon juice as needed.

Serve immediately for the best texture and flavor. Enjoy!