• Preheat the oven to 400°F.
• Place the cassava in a large pot and cover it with a few inches of water. Bring to a boil, cover, and cook the cassava until it is just fork-tender, about 20-25 minutes. Drain the cassava. Once it is cool enough to handle, cut it lengthwise into ½ -inch thick logs.
• In a large mixing bowl, whisk together 2 tablespoons (30 mL) of olive oil, salt, oregano, garlic powder, onion powder, paprika, and black pepper. Add the cassava to the bowl and gently toss until it is evenly coated.
• Line a baking sheet with parchment paper or silicon mat and spread the fries on top in a single layer. Transfer to the oven and bake for 30-35 minutes until crispy and golden brown, flipping the fries once halfway through.
• Meanwhile, heat another 2 tablespoons of olive oil in a large skillet over medium high heat. Add the shrimp to the skillet and cook for 2-3 minutes per side until the shrimp is pink and no longer translucent. Remove the skillet from heat and set aside.
• Remove the fries from the oven and top with the cooked shrimp, tomatoes, avocados, red onion, and cilantro. Drizzle the aioli on top and serve the remaining aioli on the side.

For the Spicy Aioli

• Combine all the ingredients in a mixing bowl and stir until well combined. Refrigerate in a covered container until ready to use.