To get the best result, look for wild-caught shrimp if your budget allows, and always use fresh limes. The bottled juice just cannot capture that essential oil brightness we are looking for.

• 1 lb Large Shrimp (peeled and deveined, tails removed for easier eating)
• 1 tbsp Extra virgin olive oil (plus a little extra for the pan)
• 1 tsp Smoked paprika
• 4 cups Crisp butter lettuce (or baby gem, which holds up beautifully)
• 1 cup Cherry tomatoes, halved (look for varied colors for visual appeal)
• 1/2 Red onion, sliced into paper-thin half-moons
• 1 ripe Avocado, diced right before serving to prevent browning
• 3 tbsp Freshly squeezed lime juice
• 1 tbsp Raw honey (optional, for balancing the acidity)
• Fresh cilantro, roughly chopped, for garnish

1. Prep the aromatics: Start by patting your shrimp completely dry with a paper towel. Moisture is the enemy of a good sear. Dust them evenly with the smoked paprika and a pinch of sea salt.
2. The Sear: Heat your cast iron or stainless steel skillet over medium-high heat. Add a splash of oil. When you see the oil shimmering, add the shrimp in a single layer. Don't crowd the pan! Listen for that vigorous sizzle. Cook for about 2 minutes per side until they turn an opaque, perfect pink. Remove them immediately so they don't turn rubbery.
3. Whisk the vinaigrette: In a small glass jar or bowl, combine the lime juice, the rest of your olive oil, and the honey. If you want a bit of heat, throw in a pinch of red pepper flakes here. Shake or whisk until it looks creamy and unified.
4. Assemble: Arrange your washed, dried butter lettuce on a large platter or individual bowls. Scatter the tomatoes, red onions, and avocado over the top. Nest the warm, smoky shrimp into the bed of greens.
5. The Finish: Drizzle the vinaigrette over everything just as you are ready to walk to the table. Garnish with a generous shower of fresh cilantro.

This salad is fantastic for meal prep if you keep the components separate. You can cook the shrimp up to two days in advance; keep them in an airtight container in the fridge and enjoy them cold or lightly warmed. The vinaigrette can be prepped up to a week ahead—just give it a good shake before using, as the olive oil may solidify slightly in the cold.

Avoid tossing the salad with the dressing until the very last second. Butter lettuce is delicate, and the acid in the lime juice will wilt the leaves into a limp mess if left to sit. Keep your avocado whole until serving, as it oxidizes quickly once cut.