Dressing: Add the lemon juice, olive oil, ground cumin, and a ⅛ teaspoon of cayenne with a big pinch of salt and pepper to a mason jar. Screw on the cap and give it a few good shakes until the dressing combines. Taste and adjust with additional salt, pepper, cayenne or cumin as desired.
Salad: Add the avocados, tomatoes, red onions, cilantro, and jalapeños to a large bowl, along with the cooked shrimp. Drizzle the dressing over the top and toss to combine. Taste and adjust with additional seasonings as desired… Enjoy!
