Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the shrimp, cooking for about 3-4 minutes until pink and opaque. Remove from heat and set aside to cool slightly.

In a large mixing bowl, gently combine diced avocados and your choice of salsa. If using optional vegetables, add them here. Fold in the sautéed shrimp.

Drizzle lime juice over the mixture, sprinkle with salt, and toss gently to coat.

Serve in lettuce wraps or on a bed of mixed greens, optionally adding an extra dollop of salsa on top.