Whisk together the garlic, cumin, chili flakes, salt and pepper, lime juice and olive oil. Stir in the shrimp and set aside for 30 minutes.
Arrange the lettuce avocado, tomato and red onion in a bowl. Top with a squeeze of fresh lime juice, a drizzle of olive oil and a sprinkle of salt and pepper.
Heat a large skillet over high heat and pour the shrimp and marinade into the skillet. Add in the sliced jalapeno and cook until the shrimp is pink and cooked through, 2-3 minutes.
Divide the salad onto 4 plates and top each with the shrimp and jalapenos and dress with the juices from the pan. Top with fresh queso fresco and serve.