Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the peeled and deveined shrimp along with minced garlic. Sauté for 3-4 minutes until shrimp are pink and opaque. Remove from heat and cool slightly.

Sprinkle shrimp with sea salt and black pepper. Toss to ensure every shrimp is seasoned.

In a large bowl, combine sliced cherry tomatoes, diced avocados, and chopped green chili. Gently add seasoned shrimp to the bowl.

Mix in freshly chopped cilantro or parsley.

Drizzle remaining olive oil over the salad and squeeze in the juice of half a lemon. Toss gently to coat without mashing avocados.

Taste and adjust seasonings if needed. Serve immediately or let chill for a couple of hours.