Instructions:
In a large skillet, heat a drizzle of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side or until they turn pink and opaque. Remove from heat and let them cool.

In a mixing bowl, combine the diced avocado, cherry tomatoes, red onion, and chopped cilantro.

In a small bowl, whisk together the lime juice, extra-virgin olive oil, salt, and pepper to make the dressing.