1 pound medium shrimp, peeled and deveined (about 20 shrimp) 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon chili powder 1/4 teaspoon Spanish paprika 3 tablespoons olive oil, divided 1
cup mango spears (about 1 large mango) 1 avocado, sliced 1 head Boston lettuce, rinsed and outer leaves removed