For a no-cook recipe use cooked shrimp for my Shrimp and Avocado Salad with Cilantro Vinaigrette. This is a perfect Paleo recipe for you to enjoy.
In a large sauté pan over medium heat add the shrimp, garlic, chili powder, salt and cumin with olive oil for 3-4 minutes or until shrimp turn pink; set aside. In a large serving bowl, combine the romaine or mix greens. In a medium bowl combine the vinaigrette ingredients and whisk well. Chop up avocados. Add cooked shrimp and avocados in bowl then drizzle vinaigrette and toss salad together. Garnish with any extra cilantro.