Heat a large skillet over medium heat and spray with a little avocado oil. While heating up, dry the shrimp well with paper towels. Salt and pepper both sides of the shrimp. Move the shrimp into the hot pan, not overcrowding (you may need to cook in batches). Flip the shrimp after 1-3 minutes, as soon as the shrimp turns pink around the edges. Finish cooking on the other side for 1-2 minutes. Remove from the skillet and cook the rest of the shrimp using the same method as needed.
Prep the other veggies as needed. Heat the Mexican Rice in the microwave with a damp paper towel on top.
On each plate, add 3 or 4 lettuce leaves. Top with avocado, cucumber, carrots, the shrimp, Cilantro, Green onions, and drizzle each with Peanut Dressing. Serve with Mexican Rice on the side.

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