Heat the oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring, until pink, about 4 minutes. Add the sea salt and cook, stirring, for 1 to 2 more minutes. Remove from heat.
Divide the lettuce among 4 large salad bowls and top with the avocado chunks. Add cooked shrimp to each bowl, then top each with 1 tablespoon of the chili oil from the skillet and squeeze a couple of the lime wedges over each salad. Serve immediately.