Prepare the avocado, shallot, jalapeño, tomato, cilantro, lime and cucumber and place in a large bowl.

For warm salad:
- Heat the olive oil in a large skillet
- Add the garlic cook for one minute
- Add the shrimp (salt and pepper to taste) cook until opaque
- Add the salsa heat until bubbling
- Pour over the avocado mixture combining well
- Serve immediately with the cotija cheese for garnish

For cold salad:
- Heat olive oil in a small frying pan
- Add garlic and cook for 1-2 minutes until it starts to soften
- Remove from pan allowing it to cool in a small bowl
- Add the salsa verde to the garlic and mix
- Combine the avocado mixture, salsa verde mixture and the cooked shrimp
- can be refrigerated or served immediately with the cotija cheese for garnish