Heat a skillet over medium heat and add olive oil, allowing it to warm up before adding the shrimp for even cooking.

Pat the shrimp dry with a paper towel, then season them with paprika, salt, and pepper, ensuring each piece is evenly coated for maximum flavor.

Place the shrimp in the hot skillet and cook for 2–3 minutes on each side until they turn pink, opaque, and slightly golden on the edges without overcooking.

While the shrimp cooks, prepare the avocado mixture by combining diced avocado, lemon juice, minced garlic, and a pinch of salt in a bowl, gently mixing to keep the texture intact.

Carefully wash and dry the lettuce leaves, making sure they are crisp and free of excess moisture to maintain a fresh and crunchy base.

Once the shrimp is cooked, remove it from the heat and let it cool slightly so it doesn’t wilt the lettuce when assembling.

Spoon the avocado mixture into each lettuce leaf, then top with the cooked shrimp, arranging them evenly for a balanced bite in every piece.

Garnish with fresh parsley if desired and serve immediately while everything is fresh, vibrant, and full of flavor.