Prep the lettuce: Separate and rinse the leaves. Pat completely dry so they stay crisp and don’t water down the filling.

Season the shrimp: Pat the shrimp dry. Toss with smoked paprika, cumin, chili powder, a big pinch of salt, and a few grinds of black pepper.

Chop the toppings: Dice avocado, halve cherry tomatoes, and finely chop red onion and cilantro. Zest the lime and set aside.

Make the pan sauce base: Heat a large skillet over medium-high. Add oil and 1 tablespoon butter. When hot and shimmering, add garlic and cook 20–30 seconds until fragrant.

Cook the shrimp: Add seasoned shrimp in a single layer. Cook 1–2 minutes per side until just opaque and lightly pink. Don’t overcook.

Finish with citrus: Lower heat to medium. Add remaining 1 tablespoon butter, lime zest, and the lime and lemon juice. Toss to coat and reduce for 30–60 seconds until glossy. Adjust salt and pepper.

Assemble the boats: Place shrimp into lettuce leaves. Spoon some pan sauce over the top.

Add toppings: Scatter avocado, tomatoes, red onion, and cilantro. Add hot sauce or red pepper flakes if you like heat.

Serve immediately: Lettuce stays crisp and shrimp stays juicy when served right away.