2tbsp.olive oil (1tbsp. for shrimps and 1 tbsp. for the dressing)
Finely chop garlic cloves. Separate basil leaves from stalks and leave them for later. Chop basil stalks into small pieces.
Peele the shrimps (I like to leave tales in), devein by making a slight cut along the backs. Wash shrimps by running them under cold water; get rid of the liquid by patting them with paper towels.
Heat oil in a skillet on the heat. Add chopped garlic and basils stalks. Stir them for about 10 seconds. Let them release all the flavors to the oil. Place shrimps on the skillet; add salt and pepper. Cook each side for 2-3 minutes until shrimps are pink and firm.
Now let’s cut veggies. I tried something new here. Peeled cucumbers, scooped inside seeds out and cut them in slices (ass inside contains mainly water, cucumbers cut in classic way can make a salad soggy). Cut avocado the shape you want after peeling and pitting it.
Combine chopped avocado, cucumber and shrimps in the serving bowl. Add lime zest and lime juice to the mixture.
You have basil leaves in the salad chopped or uncut. I tend to use whole leave as they add more color to the salad. Season with salt and freshly ground black pepper (I also added some paprika). Pour a tablespoon of olive oil and carefully toss the salad to combine ingredients with the dressing.