Preheat your grill to about 450-500 degrees.

While the grill is heating, stretch or roll the dough into a large rectangular shape. Brush one side lightly with 1-2 tsps of olive oil.

Lay the oiled side down on the grill and cook (with lid down) for 3-4 minutes. Once bottom of the dough is golden brown, lightly brush the top of the dough with another tsp of olive oil. Flip the dough and cook for another 2-3 minutes, or until both sides are golden brown. (This step could be shorter or longer depending on the temperature of your grill. Watch dough carefully so it doesn't burn!)

Remove the flatbread from the grill and allow to cool.

Make the guacamole by scooping out avocados and mashing in a small bowl with the juice of 1/2 lime. Once you reach desired consistency (I prefer smooth), just mix in remaining ingredients (salt, onion, jalapeno, tomato, cilantro, and garlic). Stir until well mixed.

Mix the shrimp with the cilantro bombs (if you don't have any pre-made bombs, you can simply mix a little bit of minced cilantro with olive oil, salt, and pepper.) Don't marinate the shrimp as they can become mushy, but instead just coat with cilantro mixture before grilling.

Grill shrimp for 4-5 minutes, or until pink in color

Spread the guacamole on the top of the flatbread.

Top with grilled shrimp.

Finish with the juice of the remaining 1/2 lime.