Heat 2 - 3 Tbsp olive oil in a large fry pan.
Add shrimp and garlic and cook until just done (the shrimp will turn pink and curl). Once cooked, put it in a medium bowl and let cool slightly.
Add parsley, capers, and dill. Stir to combine and add salt and pepper to taste.
Add enough olive oil to moisten the dish (this can be done early in the day).
About 1/2 hour before serving, remove dish from refrigerator and let come to room temperature.
Add avocado. You may need to add additional olive oil.
Serve with rice pilaf, a simple salad (recipes are on our side dish page) and a baguette.