Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

Wash sweet potatoes and slice into ½-inch rounds. Brush both sides of the sweet potato with olive oil and place on prepared baking sheet. Season with kosher salt and black pepper.

Roast potatoes in the oven for 20 minutes. Flip and roast for an additional 8 to 10 minutes.

While potatoes are roasting, make guacamole: Cut avocados in half, remove seeds and scoop fruit into a bowl. Mash with a fork, until almost smooth. Add in 2 tablespoons diced red onion and the juice of 1 lime. Stir to combine. Season with ¼ teaspoon kosher salt and a pinch of black pepper, plus 1/8 teaspoon ground cumin.

For the shrimp: Use a paper towel to pat dry the peeled and deveined shrimp. Add to a small bowl with remaining 1 tablespoon olive oil and 1½ teaspoons Old Bay seasoning. Toss to combine.

In a skillet preheated over medium-high, add shrimp in a single layer. Cook for about 2 minutes and flip to finish cooking for an additional 1 minute to 90 seconds.

Finish the dish by adding a spoonful of guacamole onto each sweet potato round and top with a cooked shrimp. Garnish with remaining diced red onion and chopped cilantro. Serve right on the baking tray or transfer to a serving platter.