Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add shrimp and minced garlic. Sauté for about 3-4 minutes until shrimp turn pink.

In a large mixing bowl, combine cherry tomatoes, diced avocados, and sliced green chili.

Add the cooled shrimp to the bowl and gently toss to combine. Add freshly chopped cilantro or parsley.

In a small bowl, whisk together the lemon juice and zest with the remaining olive oil. Pour over the salad and toss gently.

Season with sea salt and black pepper to taste. Toss lightly to combine.

Serve immediately for the best flavor. Enjoy your salad!