Heat the oil in a medium skillet over medium-high heat. Add the shrimp and season with ½ teaspoon of salt, the black pepper, cumin, oregano, garlic powder, and chili powder. Cook until the shrimp just start to turn pink, about 2 minutes. Remove the pan from the heat.
2. Step
In a large bowl, toss together the lettuce, shrimp, tomatoes, jalapeño, if using, red onion, cilantro, avocado, the remaining ½ teaspoon of salt, and the lime juice until the salad is well-combined.
