In a skillet over medium heat, add a drizzle of olive oil. Once hot, add the shrimp and season them with salt and pepper. Cook for about 2-3 minutes on each side or until pink and opaque. Remove from heat and let them cool.

In a large bowl, combine the diced avocados, halved cherry tomatoes, and chopped red onion.

In a small bowl, whisk together lime juice, olive oil, salt, and pepper to taste.

Add the cooled shrimp and fresh cilantro to the bowl of vegetables. Drizzle the dressing over and gently toss until everything is well-coated.

Plate the salad and share with your loved ones or enjoy it all by yourself!