Peel 1 large ripe avocado, remove the core and slice in ½ inch thick slices.

Heat a medium size cast iron skillet. Add the fresh shrimps and sauté over high heat until they turn pink. Season with salt and pepper.

Cut the cherry tomatoes to smaller bite size

Place in a large plate the avocado slices, the cherry tomatoes and the shrimps. Drizzle a generous amount of olive oil and lemon juice over the whole dish. Sprinkle with salt and pepper and serve immediately.