In a medium pot, bring water to boil. Add the shrimp and cook for about 3-4 minutes until they turn pink and opaque. Be careful not to overcook them! Drain and set aside to cool.

While the shrimp cool, halve the cherry tomatoes, dice the avocados, and finely chop the red onion and cilantro.

In a small bowl, whisk together lime juice, olive oil, salt, and pepper to taste. Adjust seasoning as per your preference.

In a large mixing bowl, gently add the cooled shrimp, diced avocado, cherry tomatoes, red onion, and cilantro.

Pour the dressing over the salad and gently toss to combine, ensuring not to mash the avocado.

Transfer the salad to a serving bowl and enjoy fresh!