Prepare the shrimp. Preheat oven to broil. Line a baking sheet with aluminum foil.

Dry shrimp thoroughly with a paper towel. In a large bowl, mix shrimp, avocado oil, chili powder, and salt. Lay the shrimp in a single layer on the baking sheet.

Broil the shrimp. Broil for 3 minutes. Take out of the oven, flip them over, and broil for another 3 minutes or until the shrimp is fully cooked. Remove from oven. Sprinkle ¼ of the lime juice over the shrimp.

Make the pico de gallo. In a medium bowl, mix together diced tomatoes, red onion, ¼ of the lime juice, ½ tablespoon cilantro, and ½ teaspoon red chili flakes. Mix together and season with salt to taste.

Make the guacamole. In a small bowl, mash the avocado. Add ½ of the lime juice, ½ teaspoon red chili flakes, and 1 tablespoon cilantro. Mix together. Season with salt to taste.

Assemble and serve. Lay out your lettuce leaves. Layer the guacamole, pico de gallo, and shrimp on top. Garnish with remaining cilantro.