Instructions: Combine the shrimp, lemon juice, and lime juice in a non-reactive bowl and refrigerate for 3 hours, or until the shrimp are firm and opaque.

Add the tomato, onion, olives, jalapeno, olive oil, cilantro, salt, and pepper and stir to combine. Spoon into the avocado halves and serve on a bed of lettuce leaves.

Serves 2.

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