In a medium-size bowl, combine the first 6 ingredients (lime juice through sea salt and freshly ground pepper) to make dressing and set aside.

On a large cutting board, pat the shrimp dry with a paper towel and season lightly with sea salt and pepper.

In a large skillet on medium-high heat, cook the shrimp for 2 minutes per side or until cooked through. Allow to cool on a cutting board for 3 minutes and then chop.

Add the avocado and green onions and shrimp to the bowl with the prepared dressing.

Fold the ingredients together to combine. Serve immediately on butter lettuce leaves.