In a medium-sized skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp, seasoning them with salt and pepper. Cook for about 2-3 minutes on one side until they turn pink, then flip and cook for another 1-2 minutes until fully cooked. Remove from heat.

While the shrimp are cooking, chop the cherry tomatoes, cucumber, red onion, and cilantro. Place them in a large mixing bowl.

In a small bowl, whisk together the juice of 2 limes and the remaining 2 tablespoons of olive oil. Season with salt and pepper.

Once the shrimp have cooled slightly, add them to the vegetable mixture along with the diced avocados. Drizzle the dressing over the salad and gently toss all ingredients together, being careful not to mash the avocado.

Taste for seasoning and adjust as necessary. Serve immediately, garnished with additional cilantro if desired.