1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
2. Season the shrimp with salt and pepper to taste.
3. Once the skillet is hot, add the seasoned shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
4. Cut the avocados in half lengthwise, remove the pits, and scoop out the flesh using a spoon. Cut the avocado into chunks.
5. Combine the avocado, cherry tomatoes, red onion, cilantro, remaining olive oil, and lime juice in a bowl. Toss gently to coat the ingredients.
6. Season the avocado mixture with salt and pepper to taste.
7. Fill individual lettuce leaves with the avocado mixture and top with shrimp. (Alternatively, you can cut the shrimp into small pieces and combine with the avocado mixture) 
8. Arrange the filled lettuce cups on a serving platter and sprinkle with Tajin.
9. Serve and enjoy!