Heat the butter and pan-fry the shrimp on both sides until cooked (the colour of the shrimp should change to light orange) or grill the shrimp on a charcoal grill.
Season with salt and pepper, and place on a serving dish. Mash the avocado, lemon juice, salt and pepper until they form a paste, then add the hummus and mix well until combined.
Mix together the chopped tomato, chopped coriander, olive oil, salt and pepper. Place the avocado Hummus at the bottom of a round wring. Top the dish with the tomato mix and serve with grilled shrimp.
Garnish with fresh coriander.