2 lb unpeeled, large raw shrimp
3 Tbsp olive oil, divided
3 Tbsp chopped fresh cilantro
1 tsp lime zest
2 Tbsp fresh lime juice
2 tsp ground cumin
4 cloves garlic, minced
1 (3-count) pkg romaine lettuce hearts
2 avocados, sliced
2 Roma tomatoes, chopped
Combine shrimp, 1 Tbsp oil, cilantro, lime zest, lime juice, cumin, and garlic in a large bowl. Let stand 15 minutes.
Add 2 Tbsp oil in a large nonstick skillet over medium-high heat and cook shrimp mixture until shrimp turn pink.
Separate lettuce leaves. Serve shrimp mixture on lettuce leaves with avocado and tomatoes.