Lay the shrimp out on a plate and season on both sides with Cajun Spice. Heat a skillet over medium-high heat with 1 teaspoon of avocado oil.
When hot, add the shrimp to the skillet and sear on both sides until cooked through. They will become the color pink when cooked.
To assemble, to each romaine leaf, add half the avocado slices, 3 shrimp, a few jalapeños, and sprinkle of cilantro on top.