Shrimp salad with avocado and little gem lettuce

Pat the shrimp dry and sauté them in a hot skillet with half the olive oil and pressed garlic for two to three minutes until pink and cooked through. Season with salt and pepper and remove from heat.

Chop the little gem into rough pieces and arrange on a plate. Slice the avocado and cut the cucumber into half-moons and arrange both on the lettuce.

Spoon the warm shrimp over the salad. Mix the remaining oil with the lime juice, salt and pepper and drizzle over the top. Finish with coarsely chopped fresh cilantro.