In a large mixing bowl, combine 1.5 lbs of raw shrimp with 2 teaspoons of ground cumin, 1 teaspoon smoked paprika, and 2 cloves of minced garlic. Squeeze the juice of 1 lime over the mixture and drizzle in 1 tablespoon of avocado oil. Season generously with sea salt and fresh black pepper. Stir until the shrimp are well-coated, then let them marinate at room temperature for 15 minutes to enhance flavor.

Heat the remaining tablespoon of avocado oil in a skillet over medium heat. Once hot, add the marinated shrimp to the pan in a single layer. Cook for 3-4 minutes, or until the shrimp turn pink and opaque, stirring occasionally to ensure even cooking. Remove the skillet from heat when the shrimp are cooked through, and set them aside to cool slightly.

In a large bowl, gently mix the cooked shrimp with 1 diced avocado, a handful of chopped cilantro, and slices from 1 red chili for a spicy kick. Squeeze the juice from the second lime over the mixture and add a touch more avocado oil if desired. Stir carefully to combine all the ingredients without mashing the avocado.

Take 8-10 fresh romaine or butter lettuce leaves and wash them thoroughly, then dry them. Spoon the shrimp mixture generously into each lettuce leaf, folding or wrapping them as you go. Serve immediately.