Heat ½ tablespoon Cilantro and Roasted Onion Olive Oil in a medium pan over medium-high heat. Season the shrimp with salt and pepper and add it to the pan, cooking for 1 minute on the first side.
Use tongs to flip them over and cook for another 1-2 minutes, until opaque.
Remove from the pan and cut into ½ inch pieces.
Cut the avocado in half lengthwise and remove the pit. You now have a small well in each half of the avocado. Create a bigger well by scooping out some flesh with a melon baller or spoon. Reserve what you scooped out and set it aside in a medium bowl.
Rub the exposed avocado flesh with lime juice or the spent lime half to prevent browning.
Mash the reserved avocado flesh with remaining ½ tablespoon of Cilantro and Roasted Onion Olive oil, ½ teaspoon lime juice and ½ teaspoon minced jalapeno.
Add the shrimp and mix to combine.
Add the cherry tomato halves and gently mix. Taste and adjust seasonings, adding more salt, pepper or lime if necessary.
Spoon the mixture into the wells in each avocado half.
Top each with 1 tablespoon of Mexican cheese and a sprinkle of cilantro, if using.
Serve the avocado shrimp boats with a spoon, scraping the avocado flesh out of the skin to enjoy with the shrimp mixture.
