Add the fresh lime juice, kosher salt, ground black pepper, chopped cilantro, diced tomato, diced red onion, and minced jalapeño to the mashed avocado. Stir gently to combine. Taste and adjust salt or lime as needed. Cover with plastic wrap pressed directly onto the surface to prevent browning and set aside at room temperature while you prepare the shrimp.

Grilled Socal Shrimp

Make shrimp marinade

In a bowl combine the olive oil, 1 tablespoon fresh lime juice, minced garlic, smoked paprika, ground cumin, red pepper flakes, 0.75 tsp kosher salt, and 0.5 tsp black pepper. Whisk until well combined.

Marinate shrimp

Pat the shrimp dry with paper towels, then add to the marinade. Toss to coat evenly. Let sit 10–15 minutes at room temperature (no longer than 30 minutes) so the lime begins to flavor the shrimp.

Preheat grill or pan

Preheat a gas or charcoal grill to medium-high (about 425°F / 220°C) or heat a heavy skillet or cast-iron pan over medium-high heat until very hot and lightly oiled.

Grill or sear shrimp

Thread shrimp onto skewers (optional) for easier handling. Place shrimp on the hot grill or skillet in a single layer. Cook 2–3 minutes per side, turning once, until shrimp are opaque, pink, and have slight char marks. Total cook time should be 4–6 minutes depending on size. Remove from heat immediately to avoid overcooking.

Finish shrimp

Transfer cooked shrimp to a plate and squeeze the extra lime wedges over them. Let rest 1–2 minutes.

Assembly & Garnish

Spread the guacamole in the center of a serving platter or individual plates in a shallow well. Arrange the warm grilled shrimp on top of and around the guacamole so some shrimp are resting in the guacamole and some are arranged decoratively at the edges.

Scatter the thinly sliced spring onions and additional cilantro leaves over the shrimp and guacamole. Serve with extra lime wedges on the side and toasted corn tortilla chips for scooping.

Serve immediately so the shrimp remain warm and the chips stay crisp.