If using raw shrimp, bring a pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes until pink and opaque. Transfer shrimp to a bowl of ice water to cool, then chop into bite-sized pieces.

In a large mixing bowl, combine diced avocados, halved cherry tomatoes, chopped red onion, diced cucumber, and chopped cilantro or parsley. Gently fold the ingredients together.

In a small bowl, whisk together lime juice, olive oil, salt, pepper, garlic powder, and red pepper flakes. Taste and adjust seasonings as needed.

Add chopped shrimp to the bowl with the vegetable mixture. Pour the dressing over the salad and gently toss to combine.

Serve immediately or chill in the refrigerator for about 30 minutes before serving. Garnish with cilantro or lime wedges.