Chill the cooked and peeled shrimp for at least 4 hours.

Squeeze 1 Tablespoon of juice from 1 lime. Cut the second line into 12 wedges for garnish. Set aside.

In a bowl, stir together the mayonnaise, ketchup, lime juice, and smoked paprika until well mixed.

Peel and pit the avocados. Cut and dice the avocados into 1/2" chunks. Remove the seeds (arils) from the pomegranate.

Line each glass with a lettuce leaf. Divide the dressing among the 12 (6-ounce) serving glasses. Add the avocado, shrimp (at least 3 per glass), and pomegranate seeds on top. Garnish with a lime wedge and chopped chives. Serve immediately.