Dice the romaine into bite sized pieces and place in a large salad bowl.

Heat olive oil in a medium non-stick pan.

Add avocado and saute for 5 minutes.

Remove avocado with a slotted spoon and set aside in a bowl.

Pour out all but 2 tablespoons of avocado oil into a small bowl and reserve.

Add the minced shallot to the skillet and return to medium heat.

Cook, stirring until shallots begin to soften (about 30 seconds).

Add the shrimp, salt, pepper, and jalapenos (or cayenne, if using).

Saute until shrimp are cooked through (3-4 minutes).

Remove from heat and spoon the shrimp into the bowl with the avocado pieces.

Add the chives and cilantro.

Fold together gently to combine the ingredients.

Scrape any remaining oil in the skillet into the bowl with the reserved avocado oil.

Whisk in the lime juice, salt, and pepper to taste to make a dressing.

Toss some of the dressing with the romaine until the lettuce is nicely coated.

Divide among serving plates.

Top the lettuce with the hot shrimp mixture.

Drizzle with additional dressing.

Garnish with cilantro and serve.