In a medium bowl, combine the diced cucumber and avocado with the rice vinegar. Toss to combine and season with salt and pepper to taste.

Use paper towels to completely dry your shrimp. Season with salt, pepper, and the red pepper flakes, if using.

Place a large, non-stick skillet over medium-high heat. Add a drizzle of canola oil to the pan.

When the oil is ‘shimmering’, add the seasoned shrimp to the pan in a single layer, working in batches if necessary.

Cook the shrimp about 2 minutes per side, until the shrimp are opaque and cooked through. (Exact cooking time will depend on the size of your shrimp.) Remove from the heat and allow to cool slightly.

Once the shrimp are cool enough to handle, remove the tails by pinching them off. If your shrimp do not have tails - skip this step! :)

If your shrimp are on the larger side, roughly chop them so they are a similar size to your diced cucumber and avocado.

Add the cooked shrimp, scallions, and sesame oil to the bowl with the cucumber and avocado. Toss to combine.

Place 2-3 butter lettuce leaves on each plate. (2 if the leaves are larger, 3 if they are smaller.) Carefully scoop the salad mixture into the center of each leaf.

Enjoy!