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Butterfly the shrimp down the middle, drizzle with 1 tbsp olive oil and season with salt and pepper.
Bring a cast iron pan to medium heat, add 1 tbsp oil. When hot, add the shrimp and cook for 60-90 seconds on the first side, flip, and cook for another 60 seconds on the other side.
In a food processor, add 5 tablespoons mayo (or thick yogurt), 2 tbsp unsweetened ketchup, 1 tbsp dijon mustard, the juice of 2 large limes, a large handful of cilantro, 2 cloves garlic, ½ tbsp smoked paprika, salt and pepper. Process well and taste, adjusting as needed.
Prepare the veggies and toppings: slice avocado, finely dice onion, finely chop chives (or scallions), fresh cilantro, and shred iceberg lettuce.
Prepare the base: use Kaizen high-protein low-carb rice, or regular rice, brown rice, quinoa, or cauliflower rice.
Assemble the bowl: place avocado at the base, add the shrimp, veggies, cooked rice, and top with lettuce. Place a plate on top and flip, then top with the sauce.