In a medium bowl, combine 1/4 cup vegetable oil, lime zest, pepper, garlic, and cilantro. Add shrimp; cover, and refrigerate for 20 minutes.
Remove shrimp from marinade; discard marinade. Season shrimp with salt. In a 12-inch saute pan over medium-high heat, add 1 tablespoon vegetable oil and saute half the shrimp. Cook 2 to 3 minutes per side, or until just cooked through. Remove from heat to a platter and cook remaining shrimp. Serve with Creamy Avocado-Lime Vinaigrette drizzled on top.